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This recipe is an eggless version of my popular pandesal recipe but I had to do a BAJILLION calculations to get the right fit for this cat shaped bread tin. The measurements in this recipe are for this one specific item found on Amazon so be sure to only use this recipe if you have the exact same one. Otherwise, no promises!
When I use the measurements in this recipe, the loaf pan is filled perfectly without overflowing as seen in the photo below.
The tin helps form a nice crust and it looks so great when sliced. You can then decorate it more to add more cuteness.
How to Make a Cat Shaped Bread Loaf
For full list of ingredients and detailed steps, check out the bottom of this page.
Begin by roughly mixing dry ingredients together making sure the salt and yeast don’t come into direct contact. Then you can add 80% of the water. Let this mix a bit before slowly adding the rest of the water without over-hydrating. Add the butter and knead until dough passes the window pane test
Shape the dough. Oil the tin and place the dough in. Close the lid and let this proof for about 1 hour or until it doubles in size.
In this tin, you know it will be done proofing when the dough is slightly pressing out of the cracks and holes.
Take out the dough and punch it down to remove air bubbles.
Replace the dough back into the tin. Oil the tin if necessary and press down lightly to make sure the cat ears are filled in. Let this proof again for about 1 hour. Your target is the second photo below. You don’t want it to proof as much as the first time.
Bake at 350F for 30 minutes. Remove from oven and let it cool just a little bit; about 3 minutes. Use heat gloves or oven mitts to remove the bread from the still hot tin and put it on a cooling rack.
Let the loaf fully cool before slicing and eating.
Video
I finally made the right ingredients for the cat bread tin
I made the cat bread with the help of an actual cat
Tools
Cat-Shaped Bread Tin (link)
This is the baking tin the whole recipe is based around. The measurements on this page are calculated specifically for this item.
Ozeri Food Scale (link)
Especially with baking, a food scale is extremely helpful as it measures weight, not volume, which is more accurate. You should use weight measurements if a recipe provides them.
SAF Instant Yeast (link)
This is the yeast I use. You can use active dry yeast but you do have to rehydrate it first.
Diamond Kosher Salt (link)
When you need salt, this is the one.
Recipe
Cat-shaped Bread Loaf
Ingredients
Equipment
Method
- In a stand mixer bowl, pour in the all purpose flour, instant yeast, salt, milk powder, and sugar. Be sure to not let the salt come into direct contact with the yeast. Mix this roughly.
- Depending on the ingredients, the liquid content you add may differ. You don't want to over-hydrate the dough. I recommend adding about 80% of the water and letting it mix in before slowly adding more a little bit at a time until you reach a good consistency. Feel free to adjust.
- Once you have achieved the proper hydration, add the butter and let that knead for around 8 minutes or until the dough passes the window pane test.
- Next shape the dough into a ball and oil the cat-shaped baking tin. Place the dough in the tin and leave it in a warm area to proof for about 1 hour or until it has doubled in size. With this cat-shaped tin, you'll know the first proof is done when the dough is starting to press out of the cracks and holes in the tin.
- Remove the dough from the tin, punch it down and reshape. Place it back in the tin, oiling it again if necessary, and press down lightly to encourage the dough to fill the cat ears. Let this proof again for about 1 hour.
- Preheat oven to 350℉ and bake for 30 minutes.
- Remove from the oven and let the loaf cool inside the tin just for a little bit, about 3 minutes. Using oven mitts or heat gloves, remove the loaf from the still-hot tin and place the loaf on a cooling rack.
- Wait for the loaf to cool down further before slicing into the bread.
- Decorate or eat plain and enjoy!