Wheat Sugar Bears
provided by Jean Hixson, a Kansas Wheatheart from WaKeeney
1/4 cups sugar
1/2 teaspoons salt
packages active dry yeast
cups all-purpose flour
cups whole wheat flour
cup butter or margarine
large bowl, combine sugar, salt, yeast, 1-cup all-purpose flour and 2
cups whole wheat flour. In 2-quart saucepan, slowly heat milk and butter
until very warm (120-130 degrees F).
With mixer at low speed, beat liquid into dry ingredients until blended.
At medium speed, beat 2 minutes. Reserve 1 egg white; beat in remaining
eggs and 1 cup of each of the flours; beat two minutes more. Stir in remaining
whole wheat flour and enough additional all-purpose flour (about 1 1/2
cups) to make soft dough.
On floured surface, knead dough about 10 minutes, adding all-purpose flour
while kneading. Place in a lightly greased large bowl, turning once to
grease surface. Cover; let rise until doubled, about 1 hour.
Punch down dough; turn onto a floured surface. Cover; let rest 15 minutes.
Grease 2 large cookie sheets. In cup, combine egg white with water.
Divide dough into thirds. Cut one dough piece into 1 half and 2 quarters.
Shape the half piece and one of the quarter pieces into balls for the
head and body of the bear.
Slightly flatten body on cookie sheet. Brush side of head with egg white;
tuck slightly under body. Roll remaining quarter piece into a 7-inch rope.
Cut a 2-inch piece of rope for the snout and a small piece for the nose.
Brush both with egg white. Place on head.
Cut 2 1/2-inch pieces for ears and 4 1-inch pieces for legs. Tuck under
bear; pinch to seal. With scissors, snip fingers, toes, eyes, and belly
button. Repeat for other 2 bears.
Cover; let rise in a warm, draft-free place for about 1 hour.
Preheat oven to 375 degrees F. Brush with egg white. Bake 25 minutes until