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Teddy Bear Bread
5 from 1 vote

Teddy Bear Bread {VIDEO}


  • 1/2 cup milk
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 3 tablespoons margarine
  • 1 package active dry yeast I used Red Star
  • 1 1/2 cups warm water 105°F-115°F
  • 6 1/2 cups all purpose flour
  • 6 raisins
  • 1 egg
  • Oil for greasing bowl and brushing top of dough


  1. Scald 1/2 cup milk; stir in sugar, salt, and margarine. Cool to lukewarm. Dissolve yeast in warm water. Add milk mixture and 3 cups of the flour; beat until smooth. Stir in remaining flour to make a stiff dough. Place dough on floured surface and knead 8-10 minutes. Place in greased bowl; grease top. Cover, let rise until doubled, about 1 hour. Punch down. Divide dough in half and make one bear out of each half. I used more than half of the half for the bear's body. Then used the remaining dough for the head, ears, nose, hands and feet. Shape the main piece of dough into a big ball and place on a sheet pan lined with a silicone mat or greased. Shape a smaller ball for the head. Then add even smaller balls for the remaining body parts. Cover and let rise for one hour. Add raisins for eyes and belly buttons. Beat egg and add 1 tablespoon of water. Mix well and brush onto bears. Bake at 400°F. for 25-30 minutes. Slice and serve. Or decorate with ribbon and give as a gift. Store bread covered at room temperature for one day. It also freezes well.