This recipe for skeleton bread comes from my own collection. I think I’ve made it one time, but keep the recipe around because it’s fun.
You can tell I’ve had this in my recipe box for a long time. At one point I was noting that I got recipes “from internet.” Now, there’s no reason to note that as most everything comes from there, am I right?
Skeleton Bread
Original published in Canadian Living November 1995
Ingredients
- 1 pound frozen bread dough unthawed
- 1 egg beaten
- 1 tablespoon water
- 1 tablespoon poppy seeds
Instructions
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Let dough rise according to manufacturer's instructions. Divide in half.
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Use one half for the head, body, ribs, eyes, and mouth.
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Use the other half for legs, arms, and feet.
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Place on greased baking sheet. Cover and let rise 30 minutes.
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Whisk together egg and water. Brush over skeleton. Sprinkle with poppy seeds.
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Bake 15 minutes or until golden brown in 375 oven.
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