Makes 2 large bears.
1/2 cup warm water (100 to 110oF)
2 envelopes FLEISCHMANN’S Active Dry Yeast
3/4 cup warm milk (100 to 110oF)
1/4 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
3 large eggs
1-1/2 cups whole wheat flour
Date pieces or raisins
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt, and 2 cups all-purpose flour; blend well. Stir in 2 eggs, whole wheat flour, and enough remaining all-purpose flour to make stiff batter. Grease top; cover tightly with plastic wrap. Refrigerate 2 to 24 hours.
Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Divide dough into 4 equal portions; set aside 2 portions. Shape 1 portion into ball for body. Place on large greased baking sheet; flatten slightly. Divide 1 portion in half; break off 3/4-inch piece, and shape into ball for nose. Shape remaining piece into ball for head. Attach head to body; pinch to seal. Attach nose to head; pinch to seal. Divide remaining half of portion into 6 equal pieces. Shape into balls, and attach to body and head to form paws and ears; pinch to seal. Press date pieces or raisins into dough for eyes and buttons. Repeat with remaining portions. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
Beat remaining egg with 1 tablespoon water; brush over dough. Redefine shapes, if necessary. Bake at 350oF for 25 minutes or until golden. Remove from sheets; let cool on wire racks.
Serving size: 1 slice (1/14 of recipe): calories 220; total fat 5g; saturated fat 3g;
cholesterol 55mg; sodium 222mg; total carbohydrate 36g; dietary fiber 3g; protein 7g.