Sea Otter White Roll Bread

1. 1

   Prepare the dough for your favorite white bread recipe as instructed, until the first rising and resting period are completed.

2. 2

   This time, I used a recipe for approx.

3. 3

   45 g white bread loaf.

4. 4

   Roll the dough to an oval shape, and top one half with as many chocolate chips as you like (image right).

5. 5

   Fold the long sides of the dough together to meet in the center (image right).

6. 6

   Then, fold over the right end and seal.

7. 7

   Stretch out the dough a little by picking it up by the pointed end and shaking it (the weight of the other end will stretch it out).

8. 8

   Turn over to whichever side is smoothest, and place on a baking tray lined with parchment.

9. 9

   To make the legs and tail, make cuts in the bread about 1/3 of the way up, as shown in the picture.

10. 10

    If the knife becomes sticky, dip in flour after each cut.

11. 11

    Stretch the tail a little bit with you fingers to adjust the shape.

12. 12

    Cover loosely with plastic wrap and leave the dough to rise a second time at room temperature for 30 minutes.

13. 13

    Bake in an oven preheated to 160C for 11 minutes.

14. 14

    Remove from the oven and transfer to a cooling rack.

15. 15

    Once cooled, draw on the faces, hands, and legs with a chocolate pen.

16. 16

    And they're done.

17. 17

    You can also make seal shaped bread by cutting the tails, letting the dough rise a second time, then bake in the oven.

18. 18

    Draw on their faces and hands with a chocolate pen, and they're finished.

* Per serving · 4 servings · Values may vary.