Make It With The Kids: Snowman Bread

One of our favorite winter recipes here at Taste Buds Kitchen is Snowman Bread. Snowman Bread is a delicious and adorable treat–not to mention tons of fun to make! It’s the perfect indoor activity for a cold, snowy day.

Ingredients (makes 5)

• 2 tablespoons brown sugar
• 5 cups all purpuse flour
• 2 teaspoons salt
• 1/2 cup warm water
• 1 and 1/8 oz active dry yeast
• 1/2 teaspoon sugar
• 1 and 1/2 cups warm milk
• 1/4 cup softened butter
• raisins to taste
• dried apricots to taste
• gumdrops to taste

Directions

1. Preheat oven to 350° Fahrenheit.
2. In a mixing bowl, combine the flour, brown sugar, and salt. Set aside.
3. Pour warm water into a large bowl and sprinkle in the yeast and sugar. Stir and let the mix sit for 5 minutes, until bubbles begin to appear.
4. Stir in the warm milk, butter, and 3 cups of the dry ingredients. Stir in the remaining dry ingredients 1 cup at a time, mixing until the dough is stiff.
5. Turn the dough out onto a lightly floured counter top and knead for 5 minutes.
6. Grease a mixing bowl, place the dough in the bowl, and cover it with a dish towel. Let the dough rise for about 20 minutes.
7. Punch down the risen dough and turn it out onto a lightly floured counter top. Divide it into 10 pieces (1 for each snowman).
8. Cut off the top third of each piece and shape it into the snowman’s head; shape the larger piece into a ball for the body.
9. Place two balls on a baking sheet and pinch together. Cover and let them rise for 30 minutes.
10. Brush the snowmen with milk and adorn with raisin eyes, a dried apricot nose, and gumdrop buttons. Cover the fruit and gumdrops with small pieces of aluminum foil so they won’t burn, then bake for 30 minutes or until golden brown.
11. Cool on racks. Tie a ribbon around each snowman’s neck for a scarf.

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Jessi Walter Brelsford, a former VP on Wall Street, turned in her calculator for a spatula when she founded Taste Buds Kitchen, providing kids and families ages 2-14 with creative and unique culinary adventures.