The rule of the game is very simple. You just have to make a bread with the dough recipe of your choice and shape the loaf, using your imagination. You can either choose to make it a decorative party bread that will contain sandwiches or just simply a bread that represents an animal or object.
For this edition, I decided to make an Easter lamb-shaped bread, because I thought that it would look cute and bring a bit of gaiety to your Easter celebration table!
I used my "Ekmek" dough recipe from Eric Treuille and Ursula Ferrigno's "Ultimate Bread" (see review) book, then for the shape, I inspired myself from an old Betty Bossi magazine...
I must say that the bread turned out very well and looked quite nice! I would never have imagined that I could have been able to be patient enough in order to succeed in the task and end up with a bread actually looking like a lamb.
Here's the bread dough recipe:
- "Ekmek Bread" from Turkey (see recipe)
- "Challah Bread", a Jewish speciality (see recipe)
- "Grittibänz Bread" from Switzerland (see recipe)
- "Pain Au Lait" from Boston, USA (see recipe)
1. Referring yourself to my model, draw a 30cm x 15cm (12 inches x 6 inches) lamb on a rectangular piece of parchment paper and turn the paper over.
2. Divide the dough as follows: 1/3 + 2/3.
3. Take 2/3 of the dough, roll it in order to get a 40cm (16 inches) long rope.
4. Cut this rope into 20 equal pieces.
5. Form a rope with each piece and shape into a coil.
6. Place each coil on the body of the lamb.
7. Then, with the leftover dough (1/3) make 2 ears, 2 legs and a head. Make the eyes, nose and mouth with raisins or the dry fruits of your choice.
8. Place all shaped parts on the parchment paper so as to form a lamb.
9. Let prove, covered with a towel, for 20-30 minutes.
10. Bake in a preheated oven at 200°C (400°F) for 25 minutes.
11. Remove the bread from the oven and baking rack/parchment paper, place on a rack to cool.
12. Lightly spray the lamb with water and sprinkle with flour.
Work fastly while you are forming the bread, otherwise the rising time will not be equal for the different parts that compose the lamb...
Use this bread as you would do with any decorative bread. It is ideal for lunch or for a picnic with cheese and spreads of any kind or for breakfast with jam, honey, butter, etc...