Dough (Use any dough you like. See below for reference)
Instant dry yeast
2 to 3 g
Or your favorite dough that's finished first rising
(For one piece
Beaten egg for finishing
Store bought chocolate or seaweed
In a bowl, mix all ingredients except for butter. Then add butter and mix them well and bring it to one. Knead well.
In an oven, bring the dough to rise for a first time. Use the proof mode of your oven until it's double in size.
Take out the dough and divide them into 5 pieces (for face). Each dough should be 15 g. Rest of the dough (for body 41 g) is also divided into 5 pieces and round them. Rest them for 15 minutes.
Take the dough for the body and roll it out to make a long stick that is 5-6 cm longer than the sausage. Put a bit of ketchup on and place the sausage.
Wrap the sausage with dough from both ends. Close the right end by pressing out air. On the left side make a cut with a knife in the middle to separate the ends and seal.
Place the dough seam-side down. Bend the right edge and place it under edge of body to secure. On the left side, put the legs together.
Take a small amount of dough from the face dough and round it to make a nose. Shape the remaining dough into a ball. Flatten it and make cuts on left and right for ears. Place it on the body.
Place the dogs on a baking tray and let rise a second time using the proof mode of your oven. Once it's done, start preheating the oven immediately.
Brush the tops of the dough with beaten eggs. Here, make the eyes if you are using seaweed. Bake it in a preheated oven at 180°C for about 12 minutes.
If you are using chocolate to draw eyes, use cooled chocolate melted in a double boiler with a toothpick.
There's also cat bread - "Sleeping Curled Up Cat Bread" at Recipe ID: 1430561.
Story Behind this Recipe
Dog bread: I wanted to bake bread shaped like various dog breeds.
For the body dough, make sure to place sausage on the right side. Ketchup will run out if you put too much. For the face, stretch the dough in an oval shape and attach the entire face on the body. Press the nose firmly on the face. On February 27, 2012, I revised the baking process.