Teddy Bears

Makes 2 large bears. Make one to enjoy with your family and another to give to a friend...young or old!

Yield

2 large bears

Prep Time

0:15

Bake Time

25 to 30 minutes

Chill Times

2 to 24 hours

Rise Time

40 to 60 minutes

Yield

2 large bears

Prep Time

0:15

Bake Time

25 to 30 minutes

Chill Times

2 to 24 hours

Rise Time

40 to 60 minutes

ingredients

  • 1/2 cup warm water (100° to 110°F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 3/4 cup warm milk (100° to 110°F)
  • 1/4 cup butter or margarine softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 3 large eggs
  • 1-1/2 cups whole wheat flour
  • Date pieces or raisins

DIRECTIONS

  1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt, and 2 cups all-purpose flour; blend well. Stir in 2 eggs, whole wheat flour, and enough remaining all-purpose flour to make soft dough. Grease top; cover tightly with plastic wrap. Refrigerate 2 to 24 hours.
  2. Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Divide dough half; set aside half. Divide remaining dough in half. Shape 1 portion into ball for body. Place on large greased baking sheet; flatten slightly. Divide portion in half; break off 3/4-inch piece, and shape into ball for muzzle. Shape remaining piece into ball for head. Attach head to body; pinch to seal. Attach nose to head; pinch to seal. Divide remaining half of portion into 6 equal pieces. Shape into balls, and attach to body and head to form paws and ears; pinch to seal. Press date pieces or raisins into dough for eyes, nose and buttons. Repeat with remaining half of dough to make second bear. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
  3. Beat remaining egg with 1 tablespoon water; brush over dough. Redefine shapes, if necessary. Bake at 350°F for 25 minutes or until golden. Remove from sheets; let cool on wire racks.
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