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?
Original published in Canadian Living November 1995
- 1 pound frozen bread dough unthawed
- 1 egg beaten
- 1 tablespoon water
- 1 tablespoon poppy seeds
Let dough rise according to manufacturer's instructions. Divide in half.
Use one half for the head, body, ribs, eyes, and mouth.
Use the other half for legs, arms, and feet.
Place on greased baking sheet. Cover and let rise 30 minutes.
Whisk together egg and water. Brush over skeleton. Sprinkle with poppy seeds.
Bake 15 minutes or until golden brown in 375 oven.