Skeleton Bread
This scary bread, the inspiration of Judy Schultz of The Edmonton Journal, will "liven" up your buffet table.
Servings: 1 loaf
Ingredients:
-
Half pkg frozen (1 lb/500 g) bread dough (8 oz/250 g)
1 egg, beaten
1 tbsp (15 mL) water
1 tbsp (15 mL) poppy seeds
Preparation:
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 light bulb. With scissors, cut eyes, nose and mouth. Place head at end of greased 17- x 11-inch (45 x 29 cm) rimmed baking sheet.
Shape second third into 3-inch (8 cm) long triangle; place, point down, below head 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 375°F (190°C) oven for about 15 minutes or until golden.
Source
© CanadianLiving.com
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