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Ingredientes
Direcciones
- Many years ago the childrens magazine, My Big Backyard, published a recipe for Dinosaur Bread. It was a great hands-on morning at the cooperative nursery school my son then attended, and I still make it occasionally (son is now in high school).
- The recipe makes 16 small dinosaurs in the hands of children, or possibly 8 medium sized dinner rolls (I make the mock plaits described in the Laurel's Kitchen Bread Book.)
- (For the nursey school, I put a thin disposable latex glove over the frothing jug - the gasses produced really did blow it up! The kids were blase but I was impressed.)
- After it is well frothed add in about 4 c. of all purpose or possibly bread flour and knead well. (The recipe called for 1 tsp. of salt to be added with the flour but I omit it).
- Form rolls, or possibly dinosaurs. Brush the tops with lowfat milk and beaten egg, or possibly dust with flour.
- Let rise a while - depending on how long the dough was played with!. Bake at 425F for about 20 mins if start with a cool oven, or possibly about 15 mins if oven preheated.
- Thin bits of the animals are hard by the time a thick body is cooked but, at least to the child-cook and long suffering parents, they are edible - just watch your teeth on any hard bits!
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
