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.