Nell- I've been baking the Colombi di Pasqua bread from Betsy Oppenneer's The Bread Book for years this way. She has very clear diagrams. It always looks fantastic. I bake it on a 15" perforated pizza pan lined with crossing strips of baker's parchment. I soak the raisin that makes the eye so it doesn't become too hard, and use sliced almonds with the skin on to make a feather pattern all over the wings and body. It takes a while but is worth it for the oohs and ahhs. The beak gets pinched back to skinny right before baking and it keeps its shape very well. Linda from Montana Thank you for this, Linda! ~Amy

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