- 1 loaf (1 pound) frozen bread dough, thawed
- 1 raisin
- 1 egg, beaten
- Roll dough into a 10-in. x 7-in. rectangle with rounded corners. Cut off one corner (see Fig. 3). Pinch the nose to create a flare snout. Place on a greased baking sheet. Divide the corner piece of dough into two large pieces and one small piece the size of a quarter. Roll one large piece into a 2-1/2-in. x 2-in. rectangle; cut in half diagonally to make two triangles for ears. Referring to photo at top right, attach short side of each triangle to head, one on top of dough and one underneath, folding over the tips. Shape the other large piece of dough into four teardrops. Slice hooves (see Fig. 4); position under body. For tail, roll small piece of dough into a 4-in. rope. Curl and position on pig. Add raisin for eye; cut the mouth. Cover with plastic wrap that had been sprayed with cooking spray. Let rise in a warm place until doubled, about 30 minutes. Brush with egg. Bake at 350° for 20 minutes or until golden brown. Yield: 1 loaf.
Originally published as Crusty Pig Loaf in Country Woman January/February 1998, p41
Reviews for Crusty Pig Loaf
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review