CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
1 | Servings |
INGREDIENTS
1 | Dried yeast, a scant | |
tablespoon frothed with: | ||
1 1/2 | c | Warm water |
1 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 1869
Calories From Fat: 41
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 20.8mg
Potassium: 538.8mg
Carbohydrates: 394.1g
Fiber: 13.5g
Sugar: 13.9g
Protein: 51.7g