Printer Friendly

Strictly for Halloween, it's spider bread.

USHER IN HALLOWEEN with a giant black widow spider. This creature, made from purchased frozen dough, becomes an edible centerpiece on a party buffet for a dozen guests.

Three loaves of dough form the easily shaped spider; a fourth loaf makes the "eggs." The spider is coated with black sesame seed (white sesame seed on the eggs) and then baked. Guests make their sandwiches from them.

To build a colorful salad resembling a haystack, mix about 3 quarts shredded carrots with about 1 cup orange juice; add honey and lemon juice to taste. Mound on a large rimmed platter and encircle with orange slices.

Shreds carrots and slice oranges for salad the day of the party. The bread can be made well ahead and frozen.

You'll need a total of about 3 ounces cooked meat and cheese for each serving. You'll also need about 1 pound butter lettuce, rinsed and crisped; 1 to 1 1/2 pounds tomatoes, cored and thinly sliced; and 1 small mild red onion, thinly sliced.

For dessert, mound crisp red appels and caramels in a big basket or bowl.

Black Widow Bread

You can buy black sesame seed in Asian markets, or use poppy seed.

4 loaves (1 lb. each) frozen whole-wheat or white bread dough, thawed

1 large egg, beaten to blend

3 tablespoons black sesame seed or poppy seed

2 tablespoons regular (white) sesame seed

The legs. On a floured board, divide 1 loaf into 8 equal pieces. Roll each portion into an 8-inch log. On a greased 14- by 17-inch baking sheet, place ends of 4 logs about 1 1/2 inches to the right of the center of the length of the pan, and centered in the middle part of the width of pan. Space outside ends 1 1/2 to 2 1/2 inches apart, curving them to fit pan and resemble spider legs (see drawing above). Align remaining logs the same way, but to left of pan center, to make 4 pairs of legs.

The head. Divide 1 loaf in half. Knead 1 half on a floured board to make a smooth ball. Turn smooth side up. If wrinkled, pull top of dough under ball to make smooth; pinch ends to underside. Set ball on inner ends of 2 pairs of legs; gently flatten to make 3 1/2 inches wide.

The body. Knead remaining half-loaf with 1 whole loaf into a smooth ball, as directed above. Set ball, smooth side up, on inner ends of remaining 2 pairs of legs. Gently flatten to about 5 1/2 inches wide (balls should touch). Keep body at least 1 1/2 inches from pan edge; if it's too close, push it back, making balls more oval.

The eggs. Divide remaining loaf into 8 equal pieces. Shape each portion into a smooth ball; set smooth side up and slightly apart on a greased 12- by 15-inch baking sheet.

Cover dough lightly with plastic wrap; let rise in a warm place until puffy, 20 to 30 minutes. Brush dough with beaten egg; sprinkle spider with black seed, eggs with white seed. Bake in a 350[degrees] oven until bread is a rich gold color beneath seed and a toothpick inserted in thickest part comes out clean, 20 to 25 minutes for eggs, 40 to 45 minutes for spider. Serve warm, or cool on racks, package airtight, and hold up to 24 hours. Freeze to store longer (thaw, wrapped, about 4 hours at room temperature). Makes 1 loaf (about 3 lb.) and 8 buns (2 oz. each), 10 to 12 servings.

Per ounce: 82 cal.; 2.4 g protein; 1.9 g fat (0.4 g sat.); 14 g carbo.; 138 mg sodium; 4.7 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:includes recipe
Date:Oct 1, 1991
Previous Article:They're just mashed vegetables.
Next Article:Autumn teammates: fresh fruit, cheese, and wine.

Related Articles
Return of spider bread.
Electric Bread spawns sequel.
Halloween Treats That Won't Cause Cavities. CLICK OR TREAT; Things that go bump on the net.
Witch is it to be?
Pupils make scary snacks.
Cutting salt out of bread; FOOD STANDARDS AGENCY.
Bread baking basics.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters