Bread Birds Recipes

Steps:

• Dissolve yeast in warm water and 1/2 T sugar.
• Add salt, honey, margarine, and buttermilk.
• Then add all seeds, corn meal, and rolled oats. Then whole wheat flour and oat flour.
• While its mixing slowly add the bread flour. You may need more or less of the bread flour, just enough till nice and elastic. Knead well by hand or with mixer.
• Place in a sprayed bowl and cover with a towel. Let rise till doubled. This is a heavy bread and may take awhile, placing in a warm place will aid this.
• Punch down and divide in 1/2.
• Shape into loaves and place in greased pans, cover, and allow to rise till doubled again.
• Bake in 375 preheated oven for 30 minutes or till tops are browned and bottom sounds hollow when tapped.

Steps:

• Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine. Just make sure the salt and wet stuff stays away from the yeast until it mixes. If you like the old fashioned way, that will work too - just use your usual process.
• For rolls, use the dough cycle. When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice. Put the wads, evenly spaced, on a lightly oiled cookie sheet. Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting. Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom. Brush with melted butter if desired.

Steps:

• Slowly melt peanut butter, grease or fat over low heat.
• Add cornmeal or stale cereal crumbs.
• Slowly add enough warm water to make a stiff dough.
• Add birdseed and raisins, nut meats or chopped peanuts.
• Pack mixture into small foil pans or a large flat pan.
• Refrigerate overnight.
• Cut into pieces for tying onto tree branches.

Steps:

• In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, melt butter. Add milk and water heat to 120°-125°. Add to flour mixture and mix well. Stir in extract and egg beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down divide into 16 pieces. To shape birds, roll each piece into a 10-in. rope tie into a knot. Cut one end a few times with a scissors to form tail feathers. Tuck in the other end of the knot to form head. Place on a greased baking sheet. Cover and let rise until almost doubled, about 30 minutes. Bake at 350° for 17-20 minutes or until golden brown. Combine honey butter ingredients brush over the hot rolls. Return to the oven for 3 minutes. With a toothpick, make small holes for the beak and eyes. Insert a slivered almond for the beak and currants for eyes. Serve with remaining honey butter if desired.© Copyright Reiman Publications, 1993-1997

Steps:

• Pre-Heat oven to 400.
• Place muffin mix, oatmeal, and baking powder in large bowl and set aside.
• Wash whole eggs thoroughly and place in blender (shells and all.) Add baby food, applesauce, and wheat germ, and puree.
• Pour blended puree into your bowl of dry ingredients and stir with a large spoon. Stir in Tahini, cheese, grated carrots, and broccoli (if you have a fussy bird, you can puree these items in the blender in step 3.).
• Spread mixture in a lightly greased 9 x 13" pan and sprinkle the seed (or pellets) over the top.
• Bake for approximately 30-40 minutes. (Time may vary.) Let cool and cut into squares that are the size of a daily portion for your bird and freeze accordingly.
• Defrost daily portions in the microwave before feeding. Depending on your bird, either crumble the birdie bread into their bowl (especially smaller birds) or give them talon size chunks (bigger birds).
• Don't be afraid to experiment with the ingredients. The recipe is very forgiving. Instead of baby food, I sometimes substitute frozen mixed vegetables, a can of pumpkin, mashed bananas, or mashed sweet potatoes.
• Instead of oatmeal, I often use cooked brown rice, baby rice cereal, or wholegrain Cheerios. Other things I've experimented with include chopped nuts, raisins, cooked lentils, chopped kale, pureed chickpeas, or pasta.
• Tahini (sesame seed paste) is preferable to peanut butter, if you can find it. It's very high in protein and calcium.