Yield
Makes 1 loaf or 4 small loaves (2 lb. total); 10 to 12 servings

How to Make It

Step 1

Place loaves in a bowl. Cover bowl with plastic wrap and let rise until doubled, 45 minutes to 1 hour.

Step 2

Punch dough down, knead loaves together in bowl, and shape into a ball.

Step 3

Transfer ball to an oiled 12- by 15-inch baking sheet. With oiled hands or a lightly floured rolling pin, flatten ball into an 11- by 13-inch oval. Cut out eyes, nose, and mouth; openings should be at least 1 1/2 to 2 inches wide. (To make small loaves, divide dough into 4 equal pieces, roll into 4- by 6-in. ovals; eye, nose, and mouth openings should be at least 1 to 1 1/2 in. wide.) Lift out cutout dough and bake on another pan or use for decorations.

Step 4

Cover shaped dough lightly with plastic wrap and let rise until puffy, about 20 minutes.

Step 5

Mix egg with milk; brush over dough.

Step 6

Bake in a 350° oven until well-browned, 30 to 35 minutes. Cool on a rack. Serve warm or cool.

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