Serves: 3
Total Calories: 31
* Prepare Mexican Hard Rolls using 2 cups water and omitting cornstarch. Cover and let rise in a warm place, free from drafts, until doubled, 60 to 90 minutes. Punch down dough divide into three equal portions. While shaping one animal, set remaining dough aside and cover with a towel. Shape each animal and place on a lightly-greased baking sheet. Beat together eggs and water brush glaze lightly on the surface of each animal. Cover animals and let rise in a warm place, free from drafts, until doubled, about 15 to 20 minutes. Push cloves or allspice into dough as needed during rising. Brush with glaze again and bake in a preheated 375° F oven for 5 minutes. Quickly baste with glaze bake 5 minutes and repeat. Continue baking until lightly browned and tests done, about 15 to 20 minutes total baking time. With a spatula, carefully loosen each animal from baking sheet let set 5 minutes, then remove to wire racks to cool. Turtle: Form dough into a ball. With a sharp knife, cut in half. For shell, shape one portion into a 4-inch long oval (keep plump). Place on a lightly-greased baking sheet. For head, feet and tail, roll second portion of dough into an 8-inch long rope. With a sharp knife, cut a 3-inch section for the head and five 1-inch sections for feet and a tail. Place head under long end of oval shell head should extend 2 to 2 1/2 inches pinch to seal. Shape neck and gently pull chin to form slight point. Snip mouth with scissors. Insert whole cloves for eyes. Stretch dough for feet and place under body so 1 1/2 inches extends for each rectangular foot. (Excess dough under the body will help support its weight and shape.) Pinch to seal. With scissors, snip three 3/8 -inch deep slashes for toes spread slightly. Shape and curve point of tail place under shell so it extends about 1 inch pinch to seal.
With scissors, snip two rows of design around outer edge of shell. Snip a few times on top of shell. Brush lightly with glaze.
Cover and let rise in a warm place, free from drafts, until almost double, 15 to 20 minutes.
Bear:
Form dough into a ball. With a sharp knife, cut dough in half then cut one portion in half again (1 half and 2 quarters).
For body, shape large portion into a ball flatten slightly into a 4-inch long oval (keep plump). Place on a lightly-greased baking sheet. Using a finger, poke a hole for navel and insert a whole allspice.
For head, shape one of remaining smaller portions of dough into a ball. Flatten slightly and form into an oval. Place one edge under body pinch to seal.
For feet, ears and nose, roll remaining portion of dough into a 6-inch long rope. With a sharp knife, cut four 1-inch sections for feet, pinch off about a 1/2 -inch ball for nose, and cut remainder of dough in half for ears. Place feet under body legs should extend a little more than arms. Pinch to seal. With scissors, snip three 1/2 -inch slashes for paws. Place ears under head pinch to seal. Shape tips of ears and using finger or handle of wooden spoon, press indentation in center of ears. Roll dough for nose into a ball, then form a teardrop shape. Poke keep hole in head and place point of teardrop into position for nose. Pinch to seal. Snip lightly under nose for mouth. Insert whole cloves for eyes. Brush lightly with glaze. Cover and let rise in a warm place, free from drafts, until almost double, 15 to 20 minutes.
This Bread Sculpture recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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