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    Wild and Woolly Bread

    By Deanna F. Cook and Family Fun Magazine (March 1999)

    Brandi and I made this bread in honor of our "In like a lion/out like a lamb" theme. Nice looking bread and very tasty too!

    List of Ingredients

    • 2 Cups Whole Wheat Flour
    • 3 1/2 to 4 Cups All-Purpose Flour
    • 1 Teaspoon and 1/4 Cup Sugar
    • 1 1/2 Cups Milk
    • 1/4 Ounce Package Yeast
    • 1/2 Cup Lukewarm Water
    • 1 Egg (For Egg Wash)
    • Raisins
    • 3 Tablespoons Butter
    • Poppy Seeds
    • 2 Teaspoons Salt
    • Garlic Press


    1. In a large mixing bowl, dissolve the yeast in the lukewarm water. Stir in 1 teaspoon of the sugar and let it sit for 5 minutes, or until bubbles begin to form. In a saucepan, melt the butter, add the milk, and heat until just warm. Pour this mixture into the yeast mixture along with the 1/4 cup of sugar and the salt. Next, add both flours, 1 cup at a time, until the dough feels stiff.
      TIP: For a lighter loaf, decrease the whole wheat flour to 1 cup or omit it entirely and use just all-purpose flour(which Brandi & I did since I did not have my healthy flour delivery yet).
    2. Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic. Place the dough in a buttered bowl, cover, and let rise until doubled in bulk, about 1 to 1 1/2 hours. TIP: Brandi found it a bit hard to knead but older children may enjoy longer.
    3. Once the dough has risen, punch it down. To make the lion, break off a large clump of the dough and shape it into the body as shown on page 103. Place it on a greased baking sheet. Next, use smaller pieces of dough to shape the head, legs (with the hind leg slightly bent), and a long, thin tail. Place a small ball of dough in a garlic press and squeeze out strands for the mane and tail tuft. Finally, add a raisin eye.
    4. To make the lamb, shape another large clump of dough into an oval for the body and place it on a separate greased baking sheet. Add a small head with two ears, spindly legs, and a fluffy tail. Cover the legs and partof the face with poppy seeds. Finally, squeeze dough through a garlic press for the lamb's wool and pile it all over the lamb's body. Add a raisin eye.
    5. Cover the animals with plastic wrap and let them rise until doubled in bulk. Preheat the oven to 350. Beat the egg with 1 tablesppon of water to creat an egg wash, then use a pastry brush to "paint" it on the lion and lamb, being careful not to flatten the animals features.
    6. Bale for 20-25 minutes, or until the bread sounds hollow when tapped on the bottom.

    Final Comments

    We made one large lion and one large lamb which used all of the dough but more could be made if animals were made smaller.




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