1/2 cup plus 1 tablespoon warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
3/4 cup warm milk (105º to 115ºF)
1/4 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon salt
3 cups all-purpose flour (3 to 3 1/2 cups)
3 eggs
1 1/2 cups whole wheat flour
Date pieces or raisins, for decoration
Powdered Sugar Glaze
POWDERED SUGAR GLAZE
1 cup powdered sugar, sifted
2 tablespoons milk (2 to 3 tablespoons)
Servings: 12
1. Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt and 2 cups all-purpose flour; blend well. Stir in 2 eggs, whole wheat flour and enough remaining all-purpose flour to make stiff batter. Grease top; cover tightly with plastic wrap; refrigerate 2 to 24 hours.
2. Remove from refrigerator; punch dough down. Remove dough to lightly floured surface. Divide dough into four equal portions; reserve two portions. Shape one portion into smooth round ball for body. Place on large greased baking sheet; flatten slightly. Divide other portion in half; break off 3/4-inch ball and shape into ball for nose. Shape remaining piece into smooth round ball for head. Attach head to body; pinch to seal. Attach nose to head; pinch to seal.
3. Divide remaining half of portion into six equal pieces. Shape into balls and attach to body and head to form paws and ears; pinch to seal. Press date pieces into dough for eyes and buttons. Repeat with remaining dough portions. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
4. Beat remaining egg with 1 tablespoon water. Brush on dough. Redefine shapes, if necessary.
5. Bake at 350ºF for 25 minutes or until golden; switch positions of sheets halfway through baking time for even browning. Remove from sheets; cool on wire racks. Brush with Powdered Sugar Glaze, if desired.
____________________
Powdered Sugar Glaze: Combine 1 cup powdered sugar, sifted and 2 to 3 tablespoons milk. Stir until smooth.
Servings: 12
2 packages Fleischmann's® Active Dry Yeast
3/4 cup warm milk (105º to 115ºF)
1/4 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon salt
3 cups all-purpose flour (3 to 3 1/2 cups)
3 eggs
1 1/2 cups whole wheat flour
Date pieces or raisins, for decoration
Powdered Sugar Glaze
POWDERED SUGAR GLAZE
1 cup powdered sugar, sifted
2 tablespoons milk (2 to 3 tablespoons)
Servings: 12
1. Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt and 2 cups all-purpose flour; blend well. Stir in 2 eggs, whole wheat flour and enough remaining all-purpose flour to make stiff batter. Grease top; cover tightly with plastic wrap; refrigerate 2 to 24 hours.
2. Remove from refrigerator; punch dough down. Remove dough to lightly floured surface. Divide dough into four equal portions; reserve two portions. Shape one portion into smooth round ball for body. Place on large greased baking sheet; flatten slightly. Divide other portion in half; break off 3/4-inch ball and shape into ball for nose. Shape remaining piece into smooth round ball for head. Attach head to body; pinch to seal. Attach nose to head; pinch to seal.
3. Divide remaining half of portion into six equal pieces. Shape into balls and attach to body and head to form paws and ears; pinch to seal. Press date pieces into dough for eyes and buttons. Repeat with remaining dough portions. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
4. Beat remaining egg with 1 tablespoon water. Brush on dough. Redefine shapes, if necessary.
5. Bake at 350ºF for 25 minutes or until golden; switch positions of sheets halfway through baking time for even browning. Remove from sheets; cool on wire racks. Brush with Powdered Sugar Glaze, if desired.
____________________
Powdered Sugar Glaze: Combine 1 cup powdered sugar, sifted and 2 to 3 tablespoons milk. Stir until smooth.
Servings: 12
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