| 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”