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Al Young Studios Newsroom


Snowmen for snow-less days

By

 With this year's low snowfall over most of those of us accustomed to freezing flurries and blustery blizzards, there's little to miss about shoveling walks, navigating slippery roads or tending to frostbitten toes.  In the snow-free garden even freeze-dried pansies are pretty and there are delicious days that suggest spring.  For those aching to sled or ski or build snowmen, however, this year's so-far-quiet-winter (with emphasis in Utah on the so far, the snow's likely to arrive in time to thoroughly white-out the vernal equinox) is a bit of a non-starter.

While we can't help out those who slide or slalom, we can do a little something for those whose mittens lay idling in anticipation of reviving Frosty.  A pound or more of any favorite medium rich bread dough (the recipe on page 21 in the Heidi's Christmas journal issue, for example, makes dough that's a perfect consistency) along with the following process, and Frosty's back in town—at least until after dinner.  And no wooly mittens or galoshes required.

These are mini-loaf sized breads great to serve for supper with warming soups or hefty chef salads.  Each one requires about 6 to 8 ounces of dough--everyone can size their own.  Preheat the oven to 350 degrees, then create the various shapes at the top and assemble as shown in the subsequent photos, above.  Place each snowman on a parchment or silicone-covered baking sheet and brush with egg wash. When snowmen are very puffy and about doubled in size (this can take anywhere from 30 to 60 minutes depending on dough type and room temperature) slide them into the oven and bake until golden brown, around 25 minutes.  Cool on racks, then let him melt in your mouth.

Tags: 2012, Bread making, Recipes by Nancy Young

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