6 c. flour
2 c. sugar
1/4 c. cocoa
1 tsp. salt
1/2 tsp. cinnamon
2 pkgs. active dry yeast
1 c. milk
1/2 c. warm water
1/2 c. butter
3 eggs
1 tsp. vanilla

Grease 2 large cookie sheets. Combine 2 cups flour, sugar, cocoa, salt, cinnamon and yeast and blend well. In small pan heat milk and water until very warm (120 degrees). Add warm liquid, eggs and vanilla to flour mixture. Blend at low speed until moistened, beat 2 minutes at medium speed.

By hand, stir in 3 cups flour to form a stiff dough. On floured surface knead in 1 to 1 1/2 cups flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic or cloth. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 1 hour. Punch down dough several times to remove all air bubbles.

To form 4 bears, divide dough into 4 equal parts. To shape each bear divide 1 part in half. Shape 1 half into smooth oval ball for bears body; place on prepared cookie sheet, cut remaining half of dough into 2 equal parts. Pinch two 1 inch balls from 1 part for bears ears, shape remaining dough into smooth round ball for bears head and attach to body. Flatten 1 inch ball for ears and position on head. Cut remaining part of dough into 3 equal pieces: shape into arms and attach to bears body. Cover with cloth; let rise in warm place until light and doubled in size, about 30 to 40 minutes.

Heat oven to 350 degrees. Bake 15 to 20 minutes. Meanwhile, in small bowl combine 1/4 cup butter and 2 teaspoons honey. Remove bear from oven; brush with glaze. Return to oven and bake 5 to 7 minutes until glaze is set and loaves sound hollow when tapped. Cool 5 minutes, remove from cookie sheets. Cool on wire rack. Decorate as desired and tie ribbon bow around neck. 4 bears; 4 servings each.