Halloween: Skeleton Bread

Categories: Breads, Halloween
Yield: 1 Small loaf

1/2 pk Frozen bread dough
-[1/2 of 1 lb pkg][8 oz]
1 Egg, beaten
1 tb Water
1 tb Poppy seeds

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.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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