| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Dried yeast (a scant tablespoon) frothed with: |
| 1 1/2 |
c |
Warm water |
| 1 |
tb |
Sugar |
| 4 |
c |
Flour |
INSTRUCTIONS
Many years ago the childrens magazine, My Big Backyard, published a recipe
for Dinosaur Bread. It was a great hands-on morning at the cooperative
nursery school my son then attended, and I still make it occasionally (son
is now in high school).
The recipe makes 16 small dinosaurs in the hands of children, or 8 medium
sized dinner rolls (I make the mock plaits described in the Laurel's
Kitchen Bread Book.)
(For the nursey school, I put a thin disposable latex glove over the
frothing jug - the gasses produced really did blow it up! The kids were
blase but I was impressed.)
After it is well frothed add about 4 cups of all purpose or bread flour and
knead well. (The recipe called for 1 teaspoon of salt to be added with the
flour but I omit it).
Form rolls, or dinosaurs. Brush the tops with milk and beaten egg, or dust
with flour.
Let rise a while - depending on how long the dough was played with!. Bake
at 425F for about 20 mins if start with a cold oven, or about 15 mins if
oven preheated.
Thin bits of the animals are hard by the time a thick body is cooked but,
at least to the child-cook and long suffering parents, they are edible -
just watch your teeth on any hard bits!
Posted to Digest bread-bakers.v096.n063
From: Jay Ekers <jekers@magna.com.au>
Date: Tue, 3 Dec 1996 02:40:16 +1100
A Message from our Provider:
“Forbidden fruits create many jams”