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Crusty Pig Loaf

 Crusty Pig Loaf
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
8 ServingsPrep: 15 min. + rising Bake: 20 min.


  • 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.
Nutritional Facts: 1 serving (1 each) equals 166 calories, 3 g fat (trace saturated fat), 27 mg cholesterol, 324 mg sodium, 29 g carbohydrate, 2 g fiber, 7 g protein.