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Dinosaur Bread (manual Recipe)

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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)
----------------------------------------------
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


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