Dough Bears
Last Updated on May 29, 2023 by Heather Reseck
Belief Bakery
This recipe originally appeared in the August 13, 2022 issue of Guide magazine, a publication for children ages 10-14. It is the sixth in a series of 28 installments called “Belief Bakery” which uses a hands-on cooking project to illustrate each of the 28 fundamental beliefs of Seventh-day Adventists.
This project is in collaboration with my husband, Greg Reseck, an educator, who tests the recipes with the students in his classroom.
We emphasize the love of God and Biblical concepts and tie them into fun cooking projects with healthy plant-based recipes.
Create-a-Creature Bread
Nature didn’t evolve or create itself. God created our world with love and intention. The Creator didn’t stop with just functionality, such as arms that move and trees that provide shade. He also created beauty—vibrant colored flowers, sunsets, and starry skies.
God created living creatures—giraffes, dolphins, parrots, horses, cats, and dogs. Think of the creativity involved in making each animal unique!
And God created Adam and Eve–with His own hands.
He spent the next day, Sabbath, enjoying time with Adam and Eve and appreciating the beauty He created.
God created humans in His image. He is creative and designed humans to be creative too. He created humans with the ability to appreciate beauty, make choices, and form relationships.
God created you with love and intention. You are God’s masterpiece. (Ephesians 2:10 NLT)
This cooking project gives you the opportunity to be creative. You’ll be creating four bread dough bears. Or you can ramp up your imagination and make something else, such as a turtle, lizard, or even a butterfly. Use your God-given creativity! (If you want more ideas, you can search for “bread animals” online.)
As you create the dough creatures, imagine God lovingly forming Adam and Eve with His very own hands.
As you create the dough creatures, think of God lovingly forming Adam and Eve with His hands.
Information for Kids
- Adult supervision is recommended for inexperienced junior chefs.
- Difficulty: Beginner
- Safety: Uses a knife
Before You Begin
- Read through the recipe, variations, and tips.
- Choose if you want to make the main recipe or a variation.
- Arrange to buy any ingredients you need.
Variations
Substitute 1 pound of purchased thawed frozen bread dough. Do not use pizza dough.
Tips
- Measure the flour by spooning it into the measuring cup and leveling it off with the straight edge of a spoon handle or table knife.
- You likely will not have a ¾ teaspoon measure; use a ½ teaspoon plus a ¼ teaspoon.
- Measuring the oil first will cause the honey to slide right out.
- The water should be the temperature of dishwater, around 120°F. Use a liquid measure to measure it accurately. Set it on the counter and look at it at eye level to make sure it is exactly at the ¾ cup mark. Then add 1 tablespoon.
- Humidity will affect how the flour absorbs moisture. You may need to add an extra tablespoon of water or 1-2 tablespoons of flour. It’s better to have the dough slightly sticky than too dry.
- If the body parts are touching, they will attach during rising.
Health Bite
God created the human body with love, intention, and intricate design. Take care of your body with love and intention by providing it with healthful food, exercise, fresh air, sunshine, water, and rest.
Classroom Cooking Project Notes
This has been the most popular cooking project in Mr. Reseck’s classroom. His students had so much fun making dough bears and other creatures, they asked to do it again. A few weeks later they made bread dough creatures for the third time because they asked to do it again.
Some of the students asked for a copy of the recipe and made bread dough creatures at home.
We think that you’ll have fun with this recipe, no matter your age. It’s fun to make and fun to eat. It’s hard to beat the taste of homemade bread.
Dough Bears
Equipment
- Measuring cups and spoons
- Liquid measure
- Mixing bowl
- Spoon for stirring
- Clean dish towel
- Timer
- Baking sheet
- Parchment paper or cooking spray
- Oven
- Cooling rack
- Oven mitts
- Ruler
- Table knife
Ingredients
- 1 cup all-purpose flour* see tip
- 1 teaspoon quick-rising yeast
- ¾ teaspoon salt
- ¾ cup hot tap water + 1 tablespoon** see tip
- 1 tablespoon oil
- 1 tablespoon honey
- 1 cup whole wheat flour* see tip
- 1-2 tablespoons all-purpose flour for kneading
Instructions
- Stir the all-purpose flour, yeast, and salt together in a mixing bowl.
- Pour in the water, oil, and honey.
- Set a timer for 2 minutes and stir vigorously until the timer goes off.
- Stir in the whole wheat flour until mixed. Set a timer for 5 minutes. Cover the dough with a towel and let the dough rest.
- Line a rimmed baking sheet with parchment paper or spray with cooking spray. Set aside.
- When the timer goes off, sprinkle a tablespoon of all-purpose flour on the counter. Dump the dough on top of the flour. Flip the dough over the coat the other side with flour.
- Set a timer for 5 minutes. Use both hands to fold the dough in half toward you. Use your palms to stretch the dough away from you. Turn the dough a quarter turn. Continue to knead by folding, stretching, and turning the dough. If the dough or your hands get too sticky, sprinkle with 1 more tablespoon of flour. The dough should be slightly sticky.
- When the timer goes off, poke the dough with a finger. If it springs back quickly the gluten is elastic and you are done kneading. If not, knead for another 2 to 3 minutes.
- Form the dough into a flat 6×6-inch square. Cut into 4 equal portions with a table knife. Set 3 portions aside and cover with a towel.
- Form the dough into a square. Cut the dough in half. Shape one half into a rectangle and then roll into a log to form a smooth body. Place it seam-side down on one side of the baking sheet.
- Cut the other portion of dough in half again. Cut three ½-inch pieces off one of the halves for the ears and snout. Roll the remainder of that piece into a ball to create the head and place it right next to the body. Roll the 3 small pieces into balls and place them on the head to create two ears and a snout.
- Cut the remaining half of dough into 4 equal portions and use them to create legs.
- Uncover the remaining dough and repeat steps 10-12 to create additional bears or other creatures.
- Cover with the towel and let the bears rise for 30 minutes.
- Meanwhile, heat the oven to 350°F.
- Remove the towel and place the baking sheet in the oven. Bake for 20 minutes, until lightly browned.
- Use the oven mitts to remove the baking sheet from the oven.
- Spray the bears with cooking spray or brush with melted butter.
- Place chocolate chips for eyes and a nose.
- Let cool on a wire rack.
- Wash the dishes and clean up after yourself.
Notes
- Substitute 1 pound of purchased thawed frozen bread dough. Do not use pizza dough.
- Measure the flour by spooning it into the measuring cup and leveling it off with the straight edge of a spoon handle or table knife.
- You likely will not have a ¾ teaspoon measure; use a ½ teaspoon plus a ¼ teaspoon.
- Measuring the oil first will cause the honey to slide right out.
- The water should be the temperature of dishwater, around 120°F. Use a liquid measure to measure it accurately. Set it on the counter and look at it at eye level to make sure it is exactly at the ¾ cup mark. Then add 1 tablespoon.
- Humidity will affect how the flour absorbs moisture. You may need to add an extra tablespoon of water or 1-2 tablespoons of flour. It’s better to have the dough slightly sticky than too dry.
- If the body parts are touching, they will attach during rising.
