Easter Egg Bread
(Serves 12)Combine in mixing bowl:
1 cup all purpose flour
1/3 cup sugar
1 tablespoon & 1 1/2 teaspoons dry yeast
2 teaspoons grated orange peel
1/2 teaspoon salt
Heat milk, buttery spread and water to 125 F.
Slowly add to mixing bowl with motor running and dough hook in place.
3/4 cup water
1/3 cup skim milk
1/4 cup Earth Balance Buttery Spread
Beat for 2 minutes at medium speed.
Stir in egg and ground almonds. Beat 2 minutes at medium speed.
1/2 cup ground almonds
Add flour, kneading with electric mixer, until dough leaves the sides of the bowl.
3 cups all purpose flour
Place in bowl sprayed with Pam. Cover and let rise until double.
Punch dough down. Divide in half.
Cut a fourth off of one half of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body.
Cut second half of dough into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.