Teddy Bear Bread

Golden, charming, and sweetly scented, this teddy bear bread will entice even a Growling Grizzly at a special breakfast. The rich egg breads can be frozen, so you can bake the bears ahead if you like.

Golden Teddy Bear Breads

1 package active dry yeast

1/4 cup warm water (about 110|)

1/2 cup (1/4 lb.) butter or margarine, at room temperature

1/2 cup sugar

2 tablespoons vanilla

1/3 cup warm milk (about 110|)

1/2 teaspoon salt

5 large eggs

About 4 3/4 cups all-purpose flour

1 large egg beaten with 1 tablespoon milk

In the large bowl of an electric mixer, add yeast to water; let stand about 5 minutes. Stir in butter, sugar, vanilla, milk, salt, and 5 eggs, then beat until combined. Stir in 3 cups of flour; beat on high speed until smooth and stretchy, about 6 minutes. Add remaining 1 3/4 cups flour. If using a dough hook, beat on high speed until dough pulls cleanly from bowl sides.

To mix by hand, stir with a heavy spoon until flour is blended.

Cover with plastic wrap and let dough rise in a warm place until it doubles in size, about 1 hour.

Scrape dough onto a lightly floured board. Knead to release air; add flour as required to prevent sticking. Cut dough in 4 equal pieces; cover until ready to shape.

For each bear, divide dough quarter into these portions: 3 tablespoons for arms, 3 tablespoons for legs, 1/2 cup for body, about 1/4 cup for head, 1 to 1 1/2 tablespoons for ears, face features, and belly button.

Each shaped piece should be about 1/2 inch thick. Roll arm and leg portions into 8-inch-long ropes. Shape into arcs on a greased 12-by 15-inch baking sheet, spacing them 1 inch apart at their centers. Press center 3 inches of arcs, then brush flattened portions with egg-milk mixture.

Shape body dough into an oval 5 inches long, gently pulling top surface toward underside to make smooth. Place body on flattened part of arcs. Press and tuck bottom of trunk underneath arc to secure. If necessary, pull arms and legs to make each 2 1/2 inches long.

Shape head into a ball, pulling top surface toward underside to make smooth. Press into a 2 1/2-inch-diameter circle. Press top 1/2 inch of body to flatten; brush with egg-milk mixture. Place head on pan so it overlaps flat part of body; press to seal.

Shape 2/3 of remaining dough into 2 ears. Flatten 2 spots on top sides of head, about 1/4 inch in; brush with egg-milk mixture. Press ears in place.

Roll remaining dough into 4 or 5 balls, 2 for eyes, 1 for belly button, 1 for nose, and 1 for snout, if desired. (Make nose and snout pieces slightly bigger.) With a finger, poke small holes in bear for dough pieces. Brush holes with egg-milk mixture. Place dough in holes. Loosely cover bear with plastic wrap and let rise in a warm place until puffy, 25 to 30 minutes.

Shape dough for remaining bears; knead to release air before making body parts.

When each bear is puffy, gently brush with egg-milk mixture. Bake in a 350F oven until golden, 16 to 18 minutes. If baking 2 bears at time in 1 oven, switch position of pans halfway through baking.

Cool on pan for 10 minutes, then transfer to a rack. Serve warm or cool. If made ahead, wrap airtight and freeze up to 1 month. Makes 4 bear breads (3/4 pound each); each serves 2 to 3.