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Bread Birds

3 to 3-1/2 cups bread flour (no substitutes), divided
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/4 cup butter or margarine
1/2 cup milk
1/2 cup water
1/2 teaspoon almond extract
1 egg, lightly beaten
16 slivered almonds
32 currants
HONEY BUTTER:
1/4 cup butter or margarine, softened

Printed from tasteofhome.com Jul 25, 2008

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Bread Birds cont.

2 tablespoons honey

In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In
a saucepan, melt butter. Add milk and water; heat to
120°-125°. Add to flour mixture and mix well. Stir in extract
and egg; beat until smooth. Add enough remaining flour to form a soft
dough. Turn onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down; divide into 16 pieces. To shape birds, roll
each piece into a 10-in. rope; tie into a knot. Cut one end a few
times with a scissors to form tail feathers. Tuck in the other end of

Printed from tasteofhome.com Jul 25, 2008

Bread Birds

the nose to form beak. 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.

Yield: 16 rolls.