Bewitching Breads: Skeleton Bread
Source of Recipe
Recipe by Judy Schultz of "The Edmonton Journal"
List of Ingredients
1/2 pk Frozen bread dough -[1/2 of 1 lb pkg][8 oz]
1 Egg, beaten
1 tb Water
1 tb Poppy seeds
Recipe
Thaw and let bread rise according to manufacturer's instructions. Punch down dough; divide in half. Set 1 half aside.
Cut remaining half into thirds. With 1 of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose and mouth. Place heat at end of greased 17x11-inch rimmed baking sheet. Shape second third into 3-inch long triangle; place, point down, below heat to form body. Divide remaining third of dough into 7 pieces; roll into sausages. Arrange 3 on each side of upper body for ribs. Use remaining piece for neck.
Halve reserved dough. With 1 half, make 4 logs for upper and lower legs; attach to body. With two-thirds of the remaining dough, make 4 logs for upper and lower arms; attach at shoulders.
With remaining dough, make 2 small and 2 large triangles for hands and feet. With scissors, make 4 cuts at broad ends of triangles for fingers and toes; attach to arms and legs. Cover and let rise for 30 minutes.
Whisk egg with water; brush some over joints, pressing to seal. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds. Bake in 375F 190C oven for about 15 minutes or until golden.
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member logon
