In large bowl, combine flour mixture with yeast from foil packet, 1/4 cup cocoa and sugar; mix well. Stir in hot water, 2 tablespoons margarine and egg until dough pulls away from sides of bowl.
Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes.
Grease large cookie sheet. To form bear, divide dough in half. Shape half into smooth oval ball for bear's body; place on greased cookie sheet. Cut remaining half of dough into 2 equal parts. From first part, pinch two 1-inch balls for bear's ears and shape remaining dough into smooth round ball for bear's head; attach to bear's body. Flatten balls for ears and position on head. Cut remaining part of dough into 4 equal pieces; shape into ovals for arms and legs and attach to bear's body. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85) until light and doubled in size, about 25 minutes.
Heat oven to 350. Uncover dough. Bake 15 to 20 minutes or unitl golden brown and loaf sounds hollow when lightly tapped. Remove from cookie sheet; place on wire rack. Immediately place 1 large marshmallow slice on each paw. Place small marshmallow halves, cut side down, to form eyes, nose, mouth and 4 buttons. Place cinnamon candy on each button. Cool 10 minutes. Place chocolate chip on each eye. Cool on wire rack. Tie ribbon around neck.
In medium bowl, combine all cinnamon honey butter ingredients. Beat until light and fluffy. Serve with bread. (Cinnamon Honey Butter can be covered and stored in refrigerator up to 3 weeks. Allow to soften slightly before serving with bread.)
Serving
Suggestions
15 servings.
Originally Submitted
12/29/2011
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