Alligator Animal Italian Bread
Ingredients2 h servings 187
- Combine the water, flour, gluten (if using), salt, and yeast in your bread machine and mix using the machine's dough cycle. The dough should pull away from the sides nicely; add more flour or water if necessary during the mixing cycle so the dough doesn't end up too sticky or dry. When the first rising cycle ends, punch the dough down and transfer the dough to a lightly floured surface.
- Grease a baking sheet or line it with parchment paper. Roll out the dough into a square about 3/4-inch thick and divide it into four pieces. Roll up three of the pieces jelly-roll style, and line them up seam-side down on the baking sheet to form the head, body, and tail. The ends of the connected pieces should just slightly touch. (Remember that everything will get bigger as the dough rises, so try to keep proportions in mind.)
- Lightly grease your hands and shape the dough like you're working with clay: elongate the tail to a slender curved tip, and then slightly elongate the nose end. Slice into the nose horizontally at the tip to form the alligator's mouth; hold the mouth open with a wedge of greased aluminum foil.
- From the remaining quarter of dough, trim off a tiny piece to use for the eyes. Slice the remainder into four "logs" for legs, flattening one end of each leg and inserting it under the alligator's body. Shape the legs into slight bends when positioning them on the baking sheet. Cut short slices into the other end of the leg to make claws. Use scissors to snip shallow cuts over the surface of the dough (this will form the alligator's spiky skin). Roll the reserved dough into little balls for the eyes, stuffing each with a raisin.
- Preheat an oven to 400 degrees F (200 degrees C). Beat the egg with 1 tablespoon of warm water in a small bowl.
- Let the alligator rise in a warm place until fully proofed, about thirty minutes (poke your index and middle fingers into the sides of the dough; the indentation should remain. If the dough springs back, it needs to rise longer). Gently brush the dough with the egg wash and bake it in the preheated oven until golden brown, about 20 minutes. Remove the alligator from the baking sheet with a spatula and transfer it to a wire rack. Remove the aluminum foil when cool.
- Cook's Note
- Dried currants or dried cranberry pieces can be substituted for the raisins to form the alligator's eyes.
- Editor's Note
- If you don't have a bread machine, see our advice article for tips on making this bread by hand: Adapting a Bread Machine Recipe to a Manual Recipe.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 187 calories; 1.1 36.7 6.6 20 446 Full nutrition
ReviewsRead all reviews 4
I made this bread to go with my cajun-themed Valentine's Day dinner. As an amateur bread-maker, I found the assembly directions were easy to follow and the bread tasted great. I made this in m...
I made this last weekend to go with my zoo themed meal. It tasted great and it made it so simple to have my bread machine do the mixing. Next time I will try to get my dough a bit stickier, I ...
Such a simple recipe that is also fun and easy to recall and make without a visual guide is a fantastic way to make people enjoy the food !