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Title: Bread Birds
Categories: Bread Breadmaker
Yield: 16 Rolls
| BREAD | ||
| 3 1/2 | c | Bread flour;* |
| 1/4 | c | Sugar |
| 1 | pk | Active dry yeast |
| 1 | ts | Salt |
| 1/4 | c | Butter or margarine |
| 1/2 | c | Milk |
| 1/2 | c | Water |
| 1/2 | ts | Almond extract |
| 1 | Egg; lightly beaten | |
| 16 | Slivered almonds | |
| 32 | Currants | |
| HONEY BUTTER | ||
| 1/4 | c | Butter or margarine;softened |
| 2 | tb | Honey |
*Watch dough ball to see if adjustments are needed. I had to add 2 more tablespoons for my Zoji.
Place all bread ingredients, except almonds and currants, in bread pan, select Dough setting, and press Start.
When dough cycle ends, remove to a lightly floured board. Punch the dough down; divide into 16 pieces. To shape birds, roll each piece into a 10-inch rope; tie into a knot. Cut one end a few times with scissors to form tail feathers. Tuck in the other end of the knot to form head.
Place on a greased baking sheet. Cover and let rise until almost doubled, about 30 minutes. Bake at 350 for 17-20 minutes or until golden brown.
Combine honey butter ingredients; brush over the hot rolls. Return to the oven for 3 minutes. With a toothpick, make small holes for the beak and eyes. Insert a slivered almond for the beak and currants for eyes. Serve with remaining honey butter if desired.
Source: "A Taste of Country." Iris Karl of Waynesboro, Virginia bakes these special "birds" for guests at her family's inn. "A single bird with an upturned beak is 'the sweet bird of youth' for birthdays," Iris explains. "For honeymooners and couples celebrating anniversairies, I place two birds side by side. As the dough rises, the birds join together and become one."
Meal-Mastered by Joyce Burton.
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