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1
Divide the dough into small (15 to 20 g) and large (remaining 40 g) portions and roll each into a ball.
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2
Leave to rest for 10 minutes.
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3
Form the larger portion of dough with the seam side up into an oval, and then fold both sides in to make a teardrop shape.
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4
Press lightly with a rolling pin to neaten.
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5
Roll out the small piece of dough into an oval and cut into half.
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6
Use one half for the beard, and the other half for the eyebrows, nose and hat.
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7
Roll out the part for the bead little by little with a rolling pin while holding onto the edge with one hand.
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8
Form to the outline of the face, and press on lightly.
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9
Cut the other half of the small dough into 5 pieces.
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10
Roll the 2 end pieces to make the nose and the pompom for the hat.
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11
Form the 2 thin strands into eyebrows.
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12
Roll the middle part out into a long strand and use to make the line on the hat.
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13
Press the ends of the long strand of dough together to form a triangle, and put on the top half of the face.
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14
Place it so that it's not right on the edge of the base dough, but a little to the inside.
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15
Press the pompom on the top of the hat too.
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16
Place the nose and eyebrows on.
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17
If any of the dough parts don't stick, dab a little water.
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18
If the face dough is too dry, the parts will fall off, so be careful.
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19
Place the assembled bread on a baking sheet, and use your oven's bread rising function for its 2nd rising.
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20
As soon as that's done, preheat the oven.
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21
Cover the face with foil, and dust the beard with flour using a tea strainer.
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22
Poke holes with chopsticks for the eyes and press in the chocolate chips.
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23
Bake for about 12 minutes in a preheated 180C oven.
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24
When the bread has cooled, fill the hat with jam.
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25
I recommend this jam filling,.
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26
It stiffens when cooled and doesn't slide off.
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27
Make reindeer bread,to make a festive display for Christmas.
