Skeleton bread

1 Servings

Ingredients

Quantity Ingredient
½ pack Frozen bread dough [8 oz]
1 Egg, beaten
1 tablespoon Water
1 tablespoon Poppy seeds

Directions

This recipe was contributed by Jessica LaGrange of Vermont.

Thaw and let bread rise according to manufacturer's instructions. Punch down dough; divide in half. Set one half aside.

Cut remaining half into thirds. With one of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose and mouth. Place head 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 one 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 two small and two 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 oven for about 15 minutes or until golden.

Posted to Recipe Page 20 October 96 Date: Sun, 20 Oct 1996 11:58:53 +0600 From: Gourmet Connection <capco@...>

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