Crusty Pig Loaf Recipe
Crusty Pig Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
It is so easy to make a fun loaf of bread for your next get-together. Your family will be so impressed by the cute design!—Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 20 min.

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 raisin
  • 1 egg, beaten

Directions

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

Nutritional Facts

1 each: 166 calories, 3g fat (0 saturated fat), 27mg cholesterol, 324mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 7g protein.

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 raisin
  • 1 egg, beaten
  1. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCrusty Pig Loaf

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review