Samuel is a 3.5 year old who is currently using Before Five In A Row (B4FIAR). It's a wonderful literature based (non)curriculum for children ages two to four, that he just loves. This particular week we were doing the book Jesse Bear, What Will You Wear? by N.W. Carlstrom. I always try to incorporate a craft or activity to do each day with the story we are reading that week.
On this particular day, we decided to make Bear Bread. I pulled all the ingredients out to start our project. I read the ingredients to Samuel and showed him the measuring utensils we would be using to make the bread. I let him measure everything out (with a little help, of course!) and put it in the bowl. We discussed math and fractions while we measured everything. He then mixed everything together until his little arms were about to fall off. We greased and covered the dough to let it rise. At this point, we discussed patience and learning to wait for things.
Once the dough had risen, we made our Bear shapes (we made three bears ~ a papa bear, a mama bear and a baby bear!) on cookie sheets then let rise again. Once they finished rising the second time, we baked them. After they cooled, we ate them with our dinner with a little honey on it, since bears love honey. The bread was just delicious. This is a picture of Samuel, (just turned 3) with his bear bread ~ doesn't he look so proud of his finished product?
Here is the recipe we used:
Teddy Bear Bread
1/2 cup warm water (100* to 110*F)
2 packages Active Dry Yeast
3/4 cup warm milk (100* to 110*F)
1/4 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour
3 eggs
1 1/2 cups whole wheat flour
Date pieces or raisins
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt, and 2 cups all-purpose flour; blend well. Stir in 2 eggs, whole wheat flour, and enough remaining all-purpose flour to make stiff batter.
Grease top; cover tightly with plastic wrap. Refrigerate 2 to 24 hours. Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Divide
dough into 4 equal portions; set aside 2 portions. Shape 1 portion into ball for body. Place on large greased baking sheet; flatten slightly. Divide 1 portion in half; break off 3/4-inch piece, and shape into ball for nose. Shape remaining piece into ball for
head. Attach head to body; pinch to seal. Attach nose to head; pinch to seal. Divide remaining half of portion into 6 equal pieces. Shape into balls, and attach to body and head to form paws and ears; pinch to seal. Press date pieces or raisins into dough for eyes and buttons. Repeat with remaining portions. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes. Beat remaining egg with 1 tablespoon water; brush over dough. Redefine shapes, if necessary. Bake at 350*F for 25 minutes or until golden. Remove from sheets; let cool on wire racks.
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