Fun with Owls and Monkeys Bread

owls and monkeys bread

Recipe Owls and Monkeys

Proof 1 T. dry yeast in ½ cup warm water  and 1 T. sugar
1 egg room temp.
½ cup melted butter
2 cups warm water
1 ½ t. salt
½ cup molasses
¾ cup brown sugar (sugars may be altered according to taste, could use honey, white sugar, maple syrup etc.)
7 to 8 cups King Arthur unbleached white flour

Mix, and knead, as for any bread recipe. Allow to rise about 2 hours in warm, draft-free spot covered with damp paper towel or tea towel.

To shape Owls and Monkeys: imagine the dough in about 11 sections. One section is rolled flat. You’ll have about 5 monkeys and 5 owls. With shot class cut 10 ears. With small wine or juice glass cut 5 wing circles slice in half for wings, from scraps make 5 long skinny tails.

Each blob of dough is formed into a kind of elongated dinner roll shape. Pinch small top section (head) and then twist small section around and around again.

Lay this flat in a section of parchment (or greased cookie sheet) and imagine the body and head of either an owl or a monkey. (parchment “cradles” are arranged on cookie sheet – don’t crowd if you can avoid)

For monkey = lift head and lay ears behind – press together. Tuck tail under back and bring forward around tummy. Gently press into place.

For Owl = wet underside of wings and lay across tummy, round side outward as if at rest. Wet raisins (eyes) and dry apples or other fruit or candy for lips or beak.

Place in cold oven. Turn to 400 degrees for 15 minutes/ turn down to 375 degrees for 25 minutes. Have an egg wash ready (beaten egg with a little water) as hot bread comes out of oven. Brush with egg wash and immediately sprinkle with sugar if desired.