Halloween: Skeleton Bread Recipe
Yield: 1 small loafRecipe by luhu.jp
Ingredients:
1/2 pkg: frozen bread dough [1/2 of 1 lb pkg, ][8 oz]
1: egg, beaten,
1 tablespoon: water,
1 tablespoon: poppy seeds,
Directions:
Thaw and let bread rise according to manufacturers 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.
Source: Canadian Living magazine, Nov 95 Presented in article "Kids &
Fun: Happy Halloween" Recipe by Judy Schultz of "The Edmonton Journal"
[-=PAM=-] PA_Meadows@msn.com
Yield: 1 small loaf
Source from luhu.jp
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.
Source: Canadian Living magazine, Nov 95 Presented in article "Kids &
Fun: Happy Halloween" Recipe by Judy Schultz of "The Edmonton Journal"
[-=PAM=-] PA_Meadows@msn.com
Yield: 1 small loaf
Source from luhu.jp