Hoorah! I’ve uploaded a new “cute cooking” video (and my favorite one yet). Here’s a sneak peek at a recipe from my upcoming cookbook, Cute Yummy Time: adorable whole wheat piggy bread. As always, Basil Farrow makes a cameo and the soundtrack is picked by Ronan.

You can pre-order and learn more about my upcoming book Cute Yummy Time (October 09, Perigee/Penguin USA) here. Thanks for watching; I can’t wait to hear what you think of the video!

WHOLE WHEAT PIGGY BREAD
from Cute Yummy Time by La Carmina
Makes 8 pig faces

2 cups whole wheat pastry flour
1 package active dry yeast
1 teaspoon salt
1/2 teaspoon sugar or equivalent in stevia/agave
3/4 cup hot water (about 175 to 200°F)
1 tablespoon extra virgin olive oil
1/2 cup egg whites
2 tablespoons rosemary leaves, for garnish
2 tablespoons peppercorns, for garnish
3 egg yolks

In a food processor, combine the flour, yeast, salt, and sugar. In a small bowl, stir together the hot water and oil. With the mixer running on low speed, gradually pour in the wet ingredients until the dough begins to come together in a ball.

Knead the dough on a lightly floured surface until elastic, about 5 minutes. Cover the dough and let rest for 10 to 20 minutes.

Preheat the oven to 450°F. Line a 9-inch baking pan with parchment paper and prepare the filling, if desired. Roll out the dough until 1/8-inch thick. To make the faces, cut the dough into 20 (3-inch-wide) circles with a cookie cutter or the rim of a mug. To make the snouts, cut the rest of the dough into 8 (1-inch-wide) circles with a cookie cutter or bottle cap. To make 16 ears, cut 4 of the larger circles into quarters.

To make a pigs face, place 2 larger dough circles on top of each other. Place 2 tablespoons of filling in between, if desired. Brush the edges with egg whites and press together to secure.

Brush 1 smaller circle and 2 ears with egg whites and press onto the pigs face. To make the nostrils, press 2 rosemary leaves lengthwise onto the smaller circle. For the eyes, press 2 peppercorns above the snout. Brush the pigs with egg yolk.

Place on the baking pan, about 1 inch apart. Bake for 15 to 20 minutes or until the edges are crisp.