INGREDIENTS
240 ml water (room temperature)
2 tbsp oil (we used rice bran oil)
1 ½ tsp salt
1 tbsp sugar
3 cups flour
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METHOD
| 1 | The recipe can be easily made in the bread maker otherwise using a mixer is fine. Place all the ingredients in a bowl and mix/knead until a dough is formed |
| 2 | Cover the dough and let it proof for an hour |
| 3 | Whilst the dough is proofing, grease or line an 8 x 8-inch square baking tin |
| 4 | Once the dough has proofed, divide the dough into 10 pieces |
| 5 | Roll 9 of the pieces into a round shape for the bear faces and place them into the tin |
| 6 | Divide the reaming dough into 21 pieces – 12 larger portions for the ears and 9 smaller portions for the muzzle |
| 7 | Place the small parts on the bread balls in the tin |
| 8 | Cover the bread dough and allow to rest for another 30mins |
| 9 | Preheat the oven to 150C. Bake the bread for 20-25minutes |
| 10 | Enjoy! |
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For the bread below we kneaded in the pitaya powder after the dough was formed. This gave more of a marble effect. We also put it in a round container to make it a circular shape.
