Skeleton Bread

INGREDIENTS

INSTRUCTIONS

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@norwich.net>

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