Title: HALLOWEEN: SKELETON BREAD
Categories: Breads, Halloween
Yield: 1 Small loaf

1/2 pk Frozen Bread Dough
1/2 of 1lb pkg (8oz)
1 ea 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"