Recipe: Skeleton Bread (using frozen bread dough)

SKELETON BREAD

Serve with Green Slime Spinach Dip (see recipe).

8 oz frozen bread dough (1/2 of 1 lb pkg)
1 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 head at end of greased 17x11-inch rimmed baking sheet.

Shape second third into 3-inch 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 1 tablespoon water; brush some over joints, pressing to seal. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds.

Bake in 375 degrees F oven for about 15 minutes or until golden.

Makes 1 small loaf
From: Vicki,La
Source: Canadian Living magazine, November 1995