Owl Bread For HalloweenFrom annieamie 8 years ago
- Dough shopping list
- 4-1 / 2 to 5 cups all-purpose flour shopping list
- 3 / 4 cups firmly packed brown sugar shopping list
- 2 envelopes FLEISCHMANN’S RapidRise yeast shopping list
- 1-1 / 2 teaspoons salt shopping list
- 1-1 / 2 teaspoons ground cinnamon shopping list
- 3 / 4 teaspoon ground allspice shopping list
- 1 cup water shopping list
- 2 / 3 cup canned pumpkin shopping list
- 1 / 4 cup + 2 tablespoons butter or margarine shopping list
- 1 egg yolk, reserve egg white shopping list
- 4 raisins shopping list
- wheat germ or unprocessed bran (*See note below) shopping list
- powdered sugar glaze (optional) shopping list
- 1 cup powdered sugar, sifted shopping list
- 1 to 2 tablespoons milk shopping list
- *Note shopping list
- The wheat germ is for decoration only. I use a cup of finely chopped nuts instead of the wheat germ. It adds a nice crunch to the finished bread. shopping list
How to make it
- In a large bowl, combine 1-1 / 2 cups flour, brown sugar, undissolved yeast, salt, cinnamon, and allspice.
- Heat water, pumpkin, and butter until very warm (120o to 130oF). Gradually add to flour mixture.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add egg yolk and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Cover; let rest 10 minutes.
- Divide dough in half; reserve 1 / 2 for second owl.
- Divide remaining dough into 2 equal pieces.
- To make body, shape one piece into 7 x 5-inch oval.
- Place on greased baking sheet. Divide remaining dough into 2 equal pieces; shape one piece into smooth (4-inch diameter) circle; place above body for head.
- Remove 1 / 4 of remaining dough piece; divide into 2 pieces and roll into balls.
- Place balls above head for ears; pinch tops to make pointed ears. Divide remaining dough into 2 equal pieces; roll each to 6-inch rope. Place one rope on each side of body for wings.
- With sharp knife, cut 2 (3 / 4-inch diameter) circles on head for eyes. Press 1 raisin in center of each circle.
- Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
- Repeat with reserved dough to make second owl.
- With scissors, make one snip in "V" shape on faces for beak.
- Make one snip on each ear and several snips on wings for feathers. Re-cut eyes if needed.
- Slightly beat reserved egg white with 1 tablespoon water; brush on owls.
- Sprinkle wheat germ on body only.
- Bake at 375oF for 20 minutes or until done.
- Remove from baking sheets; cool on wire racks. Decorate with Powdered Sugar Glaze, if desired.
- Powdered Sugar Glaze
- In a small bowl, combine powdered sugar and milk. Stir until smooth.
The Cookannieamie Los Angeles, US
The Rating1 people
This is so cool! What a great idea! Saving this one.juels in Clayton loved it