{"id":6462,"date":"2012-11-02T17:03:05","date_gmt":"2012-11-02T21:03:05","guid":{"rendered":"http:\/\/www.heidiannie.com\/?p=6462"},"modified":"2012-11-02T18:18:02","modified_gmt":"2012-11-02T22:18:02","slug":"a-bread-shaping-tutorialbread-bears-for-celia-and-all-my-bread-friends","status":"publish","type":"post","link":"http:\/\/www.heidiannie.com\/?p=6462","title":{"rendered":"A bread shaping tutorial–bread bears- for Celia and all my bread friends!"},"content":{"rendered":"

\"Honey<\/a>
\nHoney whole wheat dough in bowl<\/strong>
\nThis is a batch of bread- it makes 4 large \/bread bears, 15 small bears, or 2 very large loaves! YUM!<\/p>\n

Honey Whole Wheat Bread ( for bears and otherwise<\/span>)
\nIngredients:
\n<\/strong>5 cups whole wheat flour
\n2-2 1\/2 cups bread flour
\n1 cup milk (scalded)
\n1\/4 cup margarine
\n1\/4 cup honey
\n1\/2 -3\/4 cup hot water (105-115 degrees F)
\n2 TBSP yeast
\n2 TBSP sugar
\n1 TBSP salt
\nMethod:
\n<\/strong><\/span>Mix yeast and hot water with about 1 tsp of the sugar and proof.(proofing is the MOST important step in making bread.\u00a0 It activates the yeast and makes sure that your bread will raise.\u00a0 After mixing , you give them time to work- wait about 5 minutes and watch for the yeast to grow.\u00a0 It will form a foam on top and grow in volume.)
\nStir flours, salt, and remaining sugar together in large bowl.
\nMelt margarine into scalded milk (scald in microwave- 90 seconds on HIGH), then stir in honey until everything is melted and melded.
\nMake a well in flour mixture and add milky mixture- stir lightly into flour so that the hot mixture is lumpy in flour and then add yeast mixture.\u00a0 At this point you might need to add a little more water. I rinse the measuring cups out with hot water and pour the rinse water into the dough.\u00a0 You want the dough to be soft and flexible- not hard and doughy.\u00a0 Stir well- dough should be sticky- and dump contents of bowl onto floured surface.\u00a0 Add flour to your hands, and knead dough adding flour as needed.\u00a0 Knead dough for about 12 minutes- you can feel when the gluten starts to form- it will feel smooth and be cohesive.\u00a0 (Kneading\u00a0 is done with the palms of the hands – you push the dough towards the center of your ball,\u00a0 fold dough over and push, making a quarter turn with each push.\u00a0 You are forming a ball with the kneading movements.)
\nWhen your dough is smooth and feel satiny, place in a greased bowl – turn dough over so that the top of ball is buttered and cover and allow the dough to raise in a warm spot\u00a0 away from drafts.\u00a0 Allow to raise for about an hour- dough will be ready when it leaves an indent when you poke it with your forefinger.
\nI measure the dough out for bears:\u00a0 8 oz. for the tummy…4 oz. for the head….about 1 oz. for each appendage, and about 2 oz to use for ears and snout. (see following pictures.)\u00a0 I shape each piece into a tight ball by gently stretching the dough into a ball and pinching the back tightly.\u00a0 Then I do it again, pulling it as tightly as I can without breaking the cloak or skin of the dough. Then place each piece next to the other in the shape of a teddy bear and grab a bamboo skewer and using the sharp pointy end press the balls together at the seams.\u00a0 Form small balls for ears, place behind head and seam it with the skewer,\u00a0 Then make a small oblong ball and put it in the lower center of face and seam it into place with skewer.\u00a0 Make small indentations with skewer for eyes and nose and push currants or raisins in with the dull end of the skewer.\u00a0 I always give my bears a belly button with the skewer. Just poke them in the tummy and twist\/pull the skewer out.\u00a0 Then let them raise for at least 45 minutes- up to an hour and 15 minutes – Preheat oven to 375 degrees and bake for about 35 to 45 minutes- until teddy bear brown.
\nCool on wire racks.\u00a0 Tummies should give a slightly hollow sound when you thump it\u00a0 to see if they are done.\u00a0 Thump gently!<\/p>\n

\"Creating<\/a>
\nCreating a gluten cloak<\/strong>
\nScientific term for shaping the dough into cohesive balls that will form the base of each bear. Without the gluten cloak the dough sags and raises into a formless mass- not a bear!<\/p>\n

\"Still<\/a>
\nStill forming the cloak<\/strong>
\nIt takes a while to get the cloak to form – you have to pull tight and pinch at least 3 times.<\/p>\n

\"Final<\/a>
\nFinal stretch<\/strong>
\nThis is the last step to the cloak- pushing the entire ball through the index finger and thumb, you create the tension that holds the dough in place. Now just pinch the back together tightly and you have created a bear belly. Do the same for the head and arms and legs- add tiny balls for ears and snout and. use the skewer to attach them by pressing them together with the edge and sliding across the attachment spot.<\/p>\n

\"Voila-<\/a>
\nVoila- bread bears ready to bake<\/strong>
\nThese have been shaped and are ready to raise.<\/p>\n

\"Ready<\/a>
\nReady for the oven!<\/strong>
\nThey need to raise about 45 minutes- to an hour- then they puff up and are ready to bake at 350 degrees for about 25 minutes.<\/p>\n

\"Scenes<\/a>
\nScenes on the Porch-close-up<\/strong>
\nbears and more bears<\/p>\n","protected":false},"excerpt":{"rendered":"

Honey whole wheat dough in bowl This is a batch of bread- it makes 4 large \/bread bears, 15 small bears, or 2 very large loaves! YUM! Honey Whole Wheat Bread ( for bears and otherwise) Ingredients: 5 cups whole … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,12],"tags":[],"class_list":["post-6462","post","type-post","status-publish","format-standard","hentry","category-bread","category-spiritualinsights"],"_links":{"self":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/6462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6462"}],"version-history":[{"count":3,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/6462\/revisions"}],"predecessor-version":[{"id":6464,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/6462\/revisions\/6464"}],"wp:attachment":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6462"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}