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Snowman Bread

  • Intermediate
  • 12 snowmen
  • 1 hr
Baking Success Or Baking Mess

Ingredients

2 to 2-1/4 cups all-purpose flour
2 tablespoons sugar
1 (2-1/4 tsp.) packet Fleischmann's® Quick Rise Yeast
1/2 teaspoon salt
1/2 cup milk (whole, 2%, 1% OR skim)
1/4 cup water
2 tablespoons butter or margarine
1 egg whisked with 1 tablespoon water
2 to 3 tablespoons black peppercorns
24 pretzel sticks
2 tablespoons sour cream

Instructions

Combine 3/4 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Combine milk, water and butter in a small microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture.


Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in just enough remaining flour so that the dough will form into a ball.


Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.


Divide dough into 12 equal pieces. Divide each piece into 1 small, 1 medium and 1 large piece. Roll into smooth balls. Arrange balls on greased baking sheets, with edges touching to make snowmen. Allow 2 inches between snowmen on baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.


Brush snowman with egg wash. Insert peppercorns in the head to make eyes, then in the body to make buttons if desired.


Bake in preheated 375°F oven for 20 minutes or until golden brown. Insert 2 pretzel sticks into each snowman for arms. Pipe a smile using sour cream. Serve in a hot bowl of soup.


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