Embarking on a baking adventure can be incredibly rewarding, especially when the end result is as charming as a cat-shaped bread loaf. This eggless recipe is specifically designed for a unique cat-shaped bread tin, promising a delightful creation perfect for any occasion. While this recipe is meticulously crafted for a particular tin, you can find the specific cat-shaped bread tin here to ensure your baking success.
The Art of Cat-Shaped Bread
Creating this whimsical bread involves a few key steps, from preparing the dough to the final bake. The charm of this bread lies not only in its playful shape but also in its tender, eggless crumb.
Crafting the Dough
The journey begins with combining the dry ingredients: all-purpose flour, instant yeast, kosher salt, milk powder, and granulated sugar. It’s crucial to mix these thoroughly while ensuring the salt and yeast do not directly touch, as salt can inhibit yeast activity.
Next, water is gradually added to the dry mixture. The exact amount of water may vary slightly depending on atmospheric conditions and flour type, so it’s best to add about 80% of the recommended water initially and then slowly incorporate more until a cohesive dough forms. Avoid over-hydrating the dough, which can lead to a sticky, unmanageable mass.
Once the correct hydration is achieved, softened unsalted butter is incorporated. The dough is then kneaded for approximately 8 minutes, or until it passes the “window pane test.” This test involves stretching a small piece of dough thinly; if it becomes translucent without tearing, the gluten structure is well-developed, indicating the dough is ready.
The First Proof
After kneading, the dough is shaped into a ball and placed into a lightly oiled cat-shaped bread tin. The tin is then covered, and the dough is left to proof in a warm environment for about one hour, or until it has doubled in size. For this specific cat-shaped tin, you’ll notice the first proof is complete when the dough begins to gently press out from the tin’s crevices and holes.
Shaping and Second Proof
Once the first proof is complete, the dough is carefully removed from the tin. It’s then punched down to release the accumulated air bubbles. The dough is reshaped and placed back into the oiled tin. Gently press the dough down to ensure it fills the intricate details of the cat’s ears and features. This is followed by a second proofing period of about one hour. Unlike the first proof, the goal here is for the dough to rise significantly but not necessarily double in size.
Baking to Perfection
Preheat your oven to 350°F (175°C). Bake the bread for approximately 30 minutes. Once baked, immediately remove the bread from the oven. Allow it to cool in the tin for a short period, about 3 minutes, before carefully inverting it onto a wire rack. This step is crucial to prevent the bread from becoming soggy.
Cooling and Enjoying
It is essential to let the loaf cool completely on the wire rack before slicing. This allows the internal structure of the bread to set, ensuring clean slices and optimal texture. Once cooled, the bread can be decorated further, perhaps with edible markers or red bean paste to create expressive cat faces, or simply enjoyed plain.
Essential Tools for Your Bake
To achieve the best results with this recipe, having the right tools is beneficial.
- Cat-Shaped Bread Tin: This recipe is specifically calibrated for this unique tin. You can purchase it here.
- Food Scale: Accuracy is key in baking. A food scale, like the Ozeri Food Scale, measures by weight, which is more precise than volume measurements.
- Instant Yeast: SAF Instant Yeast is recommended for its reliability. Find it here. If using active dry yeast, remember to rehydrate it first according to package instructions.
- Kosher Salt: Diamond Crystal Kosher Salt is a preferred choice for its flavor and texture. Available here.
Recipe: Eggless Cat-Shaped Bread Loaf
Yields: 1 loaf (specific to the cat-shaped tin)
Prep time: 15 minutes
Proof time: 2 hours
Cook time: 30 minutes
Total time: 2 hours 45 minutes
Ingredients
- 300 grams (2 ½ cups) all-purpose flour
- 170 milliliters (¾ cup) water
- 6 grams (2 teaspoons) instant yeast
- 5 grams (2 teaspoons) kosher salt
- 17 grams (2 ½ tablespoons) milk powder
- 38 grams (3 tablespoons) granulated sugar
- 28 grams (2 tablespoons) unsalted butter, room temperature
- Oil for greasing the tin
Equipment
- 1 Cat Shaped Bread tin (see notes for link)
- Stand mixer with dough hook attachment (optional, for kneading)
- Baking sheet
- Wire cooling rack
Method
- In the bowl of a stand mixer, combine the all-purpose flour, instant yeast, salt, milk powder, and sugar. Mix briefly to distribute.
- Add approximately 80% of the water to the dry ingredients. Mix until a shaggy dough forms. Gradually add more water as needed until the dough comes together, adjusting for consistency.
- Add the room-temperature butter to the dough. Knead for about 8 minutes, or until the dough passes the window pane test.
- Shape the dough into a ball. Lightly oil the cat-shaped baking tin and place the dough inside. Cover and let it proof in a warm place for about 1 hour, or until it has visibly increased in size and starts to push out of the tin’s details.
- Gently remove the dough from the tin, punch it down to deflate, and reshape. Place it back into the lightly oiled tin, pressing gently to fill the ears and features. Let it proof again for about 1 hour.
- Preheat your oven to 350°F (175°C).
- Bake for 30 minutes.
- Remove from the oven. Let the bread cool in the tin for 3 minutes before carefully inverting it onto a wire rack.
- Allow the bread to cool completely before slicing. Decorate as desired or enjoy plain.
Notes
- The measurements for this recipe are specifically designed for the exact cat-shaped bread tin linked here. Using a different tin may yield different results.
