Notes: Follow package directions for thawing bread dough. If making ahead, wrap cool bread airtight and hold at room temperature up to 1 day or freeze to store longer. Reheat (thawed, if frozen), loosely covered with foil, in a 350º oven until warm, 10 to 15 minutes.

Recipe by Sunset October 1998


Recipe Summary test

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


Ingredient Checklist


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

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

  • 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.

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

  • Mix egg with milk; brush over dough.

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

Nutrition Facts

211 calories; calories from fat 19%; protein 5.8g; fat 4.6g; saturated fat 1.1g; carbohydrates 36g; fiber 1.6g; sodium 367mg; cholesterol 9.2mg.