Serves: 5

You Will Need:
One-half portion of desired dough
Whole Egg Glaze
3 raisins
Bow or bowtie (optional)

Divide dough into three equal portions. Cover one portion and set aside.

Pinch off a 1" ball from each remaining portion of dough cover and set balls aside. Form two smooth 5" circles, about 2" thick. Place in center of a lightly greased baking sheet to form body and head.

Using reserved 1" balls, set a 1/2" piece aside for the nose combine remaining dough to form a snout, 2" across and 3/4" thick in the center. Use glaze to fasten to head, gently pressing outer edge of snout to seal. Shape reserved 1/2" piece into a ball for the nose. Make an indentation in center of snout, add drop of glaze to indentation and insert nose (A).

Take remaining dough and divide into three portions, one slightly smaller than the other two (B).

Shape smallest portion into two ears, each 2 1/2" wide and 1/2" thick. Flatten one edge and tuck under head, using glaze to seal. Roll remaining two portions into 5" ropes, about 1" thick. Cut each rope in half. Flatten each on one end and tuck under body to form arms and legs, using glaze to seal.

Glaze bear lightly. Insert raisins for eyes and belly button. Cover and let rise for 15 to 20 minutes, but do not allow to double, (Dough will rise during baking.) Using a sharp knife, cut a line for mouth, about 1/4" deep, just below nose.

Bake in a preheated 375° oven for 5 minutes. Glaze lightly. Bake 10 to 15 minutes longer or until golden brown and bread sounds hollow when tapped, (About halfway through baking, cover browned areas with foil if needed.) Let cool 5 minutes. Transfer to a wire rack.

Attach bow to neck or ear if desired.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

More Recipes from the Fresh-From-The-Oven Breads Cookbook:
Bear
Christmas Tree
Goose
Lamb
Pineapple
Pretzels / Letters
Wreath