Teddy Bear bread: A cute retro recipe from 1980

Instructions

1. Scald milk; stir in sugar, salt, and margarine.
2. Cool to lukewarm.
3. Dissolve 1 package of Fleischmann’s active dry yeast in the 1-1/2 cups warm water.
4. Add milk mixture and 3 cups unsifted flour; beat until smooth.
5. Stir in enough more flour (3-1/2 to 4 cups) to make a stiff dough.
6. Onto floured board knead 8-10 minutes.
7. Place in greased bowl; grease top.
8. Cover, let rise until doubled, about 1 hour.
9. Punch down. Divide into 4 equal pieces; cut 1 piece in half and 1 piece into 14 pieces.
10. Shape into balls.
11. Place large balls on greased baking sheets for bodies.
12. Place medium balls above for heads. Flatten slightly and pinch seams.
13. Attach small balls for paws, noses. and ears.
14. Cover; let rise until doubled, about 1 hour.
15. Make indentations in ears.
16. Place raisins for eyes and belly buttons.
17. Mix egg and water; brush on bears.
18. Bake at 400 (F) for 25 to 30 minutes.
19. Cool.