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1
Prepare the dough for your favorite white bread recipe as instructed, until the first rising and resting period are completed.
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2
This time, I used a recipe for approx.
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3
45 g white bread loaf.
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Roll the dough to an oval shape, and top one half with as many chocolate chips as you like (image right).
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5
Fold the long sides of the dough together to meet in the center (image right).
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Then, fold over the right end and seal.
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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).
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8
Turn over to whichever side is smoothest, and place on a baking tray lined with parchment.
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9
To make the legs and tail, make cuts in the bread about 1/3 of the way up, as shown in the picture.
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If the knife becomes sticky, dip in flour after each cut.
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11
Stretch the tail a little bit with you fingers to adjust the shape.
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Cover loosely with plastic wrap and leave the dough to rise a second time at room temperature for 30 minutes.
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Bake in an oven preheated to 160C for 11 minutes.
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Remove from the oven and transfer to a cooling rack.
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15
Once cooled, draw on the faces, hands, and legs with a chocolate pen.
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And they're done.
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17
You can also make seal shaped bread by cutting the tails, letting the dough rise a second time, then bake in the oven.
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18
Draw on their faces and hands with a chocolate pen, and they're finished.
