Teddy Bear Bread

1/2 c Milk

3 tb Sugar

2 ts Salt

3 tb Margarine

1 pk Active Dry Yeast

1 1/2 c Warm water

7 c Flour

1 Egg

Raisins

Scald 1/2 cup milk; stir in 3 tb sugar, 2 ts salt and 3 tb margarine. Cool to lukewarm.

Dissolve 1 package Active dry Yeast in 1 1/2 cups warm water. Add milk mixture and 3 cups unsifted flour; beat until smooth. Stir in enough more flour (3 1/2-4 cups) to make a stiff dough. Onto floured board knead 8-10 minutes. Place in greased bowl, grease top and

cover. Let rise until doubled, about 1 hour. Punch down. Divide in 4 equal parts. Cut one piece in half and one piece in 14 pieces. Shape into balls. Put large balls on greased baking sheets, for bodies. Place medium balls above for heads.Flatten slightly. Pinch seams. Attach small balls for paws, noses and ears. Cover. Let rise until doubled, about 1 hour. Make indentations in ears. Place raisins for eyes and belly buttons. Mix 1 egg and 1 tb water, brush on bears. Bake at 400, 25-30 minutes. Cool