March Bread Fun
* 1 1/4-oz. package dry yeast
* 1/2 C lukewarm water
* 1 tsp. plus 1/4 cup sugar
* 3 TBSP butter
* 1 1/2 C milk
* 2 tsp. salt
* 2 C whole wheat flour
* 3 1/2 to 4 C all-purpose flour
* 1 egg
* 1 TBSP water
* Poppy seeds
1. Place yeast in a bowl of lukewarm water.
2. Completely dissolve yeast.
3. Once dissolved add 1 tsp. of sugar and stir well.
4. Al low yeast to set until bubbles start to form.
5. Place butter in a small saucepan over medium heat.
6. Melt butter completely.
7. Add milk.
8. Heat butter and milk until just warm.
9. Add the milk mixture to the yeast.
10. Stir in ¼ C of sugar and the salt.
11. Add the whole wheat flour.
12. Add the all purpose flour.
13. Mix with a wooden spoon or hands until the dough becomes stiff.
14. Flour a flat surface.
15. Place the dough on the floured surface and knead until dough become smooth.
16. Butter a large mixing bowl on the bottom and completely up the sides.
17. Place dough in the buttered bowl and cover.
18. Allow the dough to set for about an hour.
19. When the dough rises it should be doubled in size.
20. Make a fist and punch the dough back down.
21. Spray 2 cookie sheets with a non stick cooking spray.
22. To make the lion start with a large piece of the dough.
23. Shape the lions body and place it on one of the cookie sheets.
24. Using a smaller amount of dough shape the lions head.
25. Attach the head to the body on the cookie sheet.
26. Use a couple of small pieces of dough to make the mane and tail.
27. Take the smaller pieces of dough and place them in a garlic press.
28. Press the dough through to make strings of dough.
29. Place the strings on the lion for make the mane and tail.
30. Place raisins on the lion for his eyes.
31. To make the lamb take a large amount of the dough and shape it into an oval.
32. Place it on the second cookie sheet
33. Use a smaller amount of dough to make the lamb’s head.
34. Attach the head to the body on the cookie sheet.
35. Use small amounts of dough to make the legs and the tail of the lamb.
36. Cover the lambs head and legs with the poppy seeds.
37. Use raisins for the eyes.
38. Cover the cookie sheets with a plastic wrap being sure the wrap is secured tightly over the cookie sheet.
39. Allow both the lion and the lamb to rise.
40. They should double in size.
41. Once they have risen preheat the oven to 350 degrees.
42. Break the egg into a small mixing bowl.
43. Pour the water into the bowl and beat together well.
44. Using a pastry brush lightly brush the egg mixture over both pieces of dough.
45. Be very careful when brushing the egg mixture over the animals so you don’t smash them.
46. Bake the dough for about 25 minutes or until lightly brown.
47. When the animals are done you will be able to tap on the them and hear a hollow sound.
48. Once the bread has cooled to room temperature you can continue to decorate the animals if desired.