Squishy Things
Skeleton Bread submiited by Pam Meadows from Edmonton
- 1/2 pk Frozen bread dough
- 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"