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Skeleton Bread
From the Kitchen of: Paz
Source: Nadine from Recipe Chat
| 1/2 | pk | Frozen bread dough |
| 1/2 of | 1 lb | pkg (8 oz) |
| 1 ea | | Egg, beaten |
| 1 | tbsp | Water |
| 1 | tbsp | 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.