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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a nice bread recipe flavored with pumpkin, formed into the shape of an owl. If you have friends who collect owls or want to make something special for the Fall and Halloween season, this is the recipe for you. Read more . These also make great Bake Sale items and rather nice housewarming gifts. You can make two small owls or one large owl out of this recipe. Your children will love these. Ingredients:
dough |
4-1 / 2 to 5 cups all-purpose flour |
3 / 4 cups firmly packed brown sugar |
2 envelopes fleischmann’s rapidrise yeast |
1-1 / 2 teaspoons salt |
1-1 / 2 teaspoons ground cinnamon |
3 / 4 teaspoon ground allspice |
1 cup water |
2 / 3 cup canned pumpkin |
1 / 4 cup + 2 tablespoons butter or margarine |
1 egg yolk, reserve egg white |
4 raisins |
wheat germ or unprocessed bran (*see note below) |
powdered sugar glaze (optional) |
1 cup powdered sugar, sifted |
1 to 2 tablespoons milk |
*note |
the wheat germ is for decoration only. i use a cup of finely chopped nuts instead of the wheat germ. it adds a nice crunch to the finished bread. |
Directions:
1. In a large bowl, combine 1-1 / 2 cups flour, brown sugar, undissolved yeast, salt, cinnamon, and allspice.
2. Heat water, pumpkin, and butter until very warm (120o to 130oF). Gradually add to flour mixture.
3. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add egg yolk and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
5. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
6. Cover; let rest 10 minutes.
7. Divide dough in half; reserve 1 / 2 for second owl.
8. Divide remaining dough into 2 equal pieces.
9. To make body, shape one piece into 7 x 5-inch oval.
10. Place on greased baking sheet. Divide remaining dough into 2 equal pieces; shape one piece into smooth (4-inch diameter) circle; place above body for head.
11. Remove 1 / 4 of remaining dough piece; divide into 2 pieces and roll into balls.
12. Place balls above head for ears; pinch tops to make pointed ears. Divide remaining dough into 2 equal pieces; roll each to 6-inch rope. Place one rope on each side of body for wings.
13. With sharp knife, cut 2 (3 / 4-inch diameter) circles on head for eyes. Press 1 raisin in center of each circle.
14. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
15. Repeat with reserved dough to make second owl.
16. With scissors, make one snip in V shape on faces for beak.
17. Make one snip on each ear and several snips on wings for feathers. Re-cut eyes if needed.
18. Slightly beat reserved egg white with 1 tablespoon water; brush on owls.
19. Sprinkle wheat germ on body only.
20. Bake at 375oF for 20 minutes or until done.
21. Remove from baking sheets; cool on wire racks. Decorate with Powdered Sugar Glaze, if desired.
22. Powdered Sugar Glaze
23. In a small bowl, combine powdered sugar and milk. Stir until smooth.
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