Alligator Animal Italian Bread

Vegetarian
Dairy Free
Health score
3%
Alligator Animal Italian Bread
120 min.
33
46kcal

Suggestions


Are you ready to impress your friends and family with a unique and delightful culinary creation? Introducing the Alligator Animal Italian Bread, a whimsical and delicious bread that is sure to be the centerpiece of any gathering! This vegetarian and dairy-free recipe is not only fun to make but also a fantastic way to engage kids and adults alike in the kitchen.

With a preparation time of just 120 minutes, you can create a stunning alligator-shaped bread that is both visually appealing and tasty. Each serving contains only 46 calories, making it a guilt-free addition to your meal. The dough is crafted from simple ingredients like all-purpose flour, instant yeast, and warm water, ensuring that you can whip it up with ease.

The process of shaping the dough into an alligator is where the real fun begins! From rolling and forming the head, body, and tail to adding cute little eyes made from raisins, this recipe allows for creativity and personalization. Plus, the delightful aroma of freshly baked bread wafting through your home will have everyone eagerly anticipating the first bite.

Whether you're hosting a party, celebrating a special occasion, or simply looking to try something new, the Alligator Animal Italian Bread is a fantastic choice. So gather your ingredients, roll up your sleeves, and get ready to create a bread masterpiece that will leave everyone smiling!

Ingredients

  •  eggs 
  • cups flour all-purpose
  • 2.5 teaspoons yeast instant
  •  raisins 
  • 1.5 teaspoons salt 
  • cup water (110 degrees F/45 degrees C)
  • tablespoon water 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • aluminum foil
  • spatula
  • kitchen scissors
  • bread machine

Directions

  1. 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.
  2. Grease a baking sheet or line it with parchment paper.
  3. Roll out the dough into a square about 3/4-inch thick and divide it into four pieces.
  4. 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.)
  5. 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.
  6. 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.
  7. 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).
  8. Roll the reserved dough into little balls for the eyes, stuffing each with a raisin.
  9. Preheat an oven to 400 degrees F (200 degrees C). Beat the egg with 1 tablespoon of warm water in a small bowl.
  10. 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.
  11. Remove the alligator from the baking sheet with a spatula and transfer it to a wire rack.
  12. Remove the aluminum foil when cool.

Nutrition Facts

Calories46kcal
Protein14.89%
Fat6.03%
Carbs79.08%

Properties

Glycemic Index
4.05
Glycemic Load
6.29
Inflammation Score
-1
Nutrition Score
2.5973913113222%

Nutrients percent of daily need

Calories:46.31kcal
2.32%
Fat:0.31g
0.47%
Saturated Fat:0.07g
0.43%
Carbohydrates:9.08g
3.03%
Net Carbohydrates:8.53g
3.1%
Sugar:0.04g
0.04%
Cholesterol:4.96mg
1.65%
Sodium:108.68mg
4.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.71g
3.42%
Vitamin B1:0.19mg
12.65%
Folate:42.7µg
10.67%
Selenium:4.33µg
6.19%
Vitamin B2:0.1mg
5.8%
Vitamin B3:1.04mg
5.19%
Manganese:0.08mg
4.05%
Iron:0.57mg
3.18%
Fiber:0.55g
2.21%
Phosphorus:20.73mg
2.07%
Vitamin B5:0.19mg
1.93%
Copper:0.02mg
1.13%
Zinc:0.17mg
1.13%
Vitamin B6:0.02mg
1.05%
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