Skeleton Bread

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.