Elaine and Ken, there is at least one more mamnual
bread maker on the list.
The machines are still very expensive here - luckily
I enjoy kneading bread by hand <g>
Many years ago the childrens magazine, My Big Backyard,
published a recipe for Dinosaur Bread. It was a great hands-on
morning at the cooperative nursery school my son then attended,
and I still make it occasionally (son is now in high school).
The recipe makes 16 small dinosaurs in the hands of children, or
8 medium sized dinner rolls (I make the mock plaits described
in the Laurel's Kitchen Bread Book.)
1 package of dried yeast (a scant tablespoon)
1.5 cups of warm water
1 tablespoon sugar
(For the nursey school, I put a thin disposable latex glove over the
frothing jug - the gasses produced really did blow it up!
The kids were blase but I was impressed.)
After it is well frothed add about 4 cups of all purpose or bread flour
and knead well.
(The recipe called for 1 teaspoon of salt to be added with the flour
but I omit it).
Form rolls, or dinosaurs.
Brush the tops with milk and beaten egg, or dust with flour.
Let rise a while - depending on how long the dough was played with!.
Bake at 425F for about 20 mins if start with a cold oven,
or about 15 mins if oven preheated.
Thin bits of the animals are hard by the time a thick body is cooked
but, at least to the child-cook and long suffering parents, they are
edible - just watch your teeth on any hard bits!