1/2 c. milk
3 tbsp. sugar
2 tsp. salt
3 tbsp. butter
1 env. active dry yeast
1 1/2 c. warm water
6 1/2 - 7 c. white bread flour or all-purpose flour
Oil
8 raisins
1 egg, lightly beaten with 1 tsp. cold water
2 ribbons, each ribbon should be 3 feet long and 1 1/2 inches wide

Pour milk into pot and heat oven medium heat until bubbles form around edge of the pan. Remove from heat. Stir in sugar, salt and butter. Cool to lukewarm.

Dissolve yeast thoroughly in warm water. Pour into large mixing bowl. Add milk mixture and 3 cups flour. Beat with wooden spoon until smooth. Stir in 3 1/2 - 4 cups more flour or enough to make a stiff dough.

Knead dough on floured board for 8-10 minutes. Place in bowl greased with oil. Grease top lightly and cover with towel. Let rise for 1 hour. Punch down.

Divide dough into four equal pieces. Set 2 aside for the bodies. Cut one of the remaining pieces in half for 2 heads and the other into fourteen pieces. Shape all the pieces into balls. Place large balls on greased baking sheets for bodies. Place medium ones above for heads flatten slightly, attach small balls for paws, noses and ears.

Cover with towel and let rise for about 1 hour. Adjust rack 1/3 up from the bottom of the oven and preheat to 400 degrees. Makes indentations for ears, eyes, noses, and belly buttons with the end of a toothpick. Place raisins for eyes, noses, and belly button.

Brush egg glaze on bears and bake 25-30 minutes. Remove from oven and cool on racks. The bears look very cute with nice bows around their necks.