Halloween Spider Bread Recipes

HALLOWEEN SPIDER BREAD DIP BOWL

Steps:

• Place frozen rolls on board or counter and spray with nonstick spray. Cover loosely with plastic wrap and allow to thaw until soft but still cold, about 2 hours.
• Use 2 rolls to make a small ball for the spider's head. Use 10 rolls to make a larger ball for the spider's body.
• Cut the remaining 4 rolls in half (with one half slightly larger than the other). Roll each half into a rope. Make 4 12 inch ropes and 4 10 inch ropes.
• On a lined cookie sheet, arrange balls and ropes into spider shape.
• Spray with nonstick spray and cover loosely with plastic wrap. Allow to rise until quite puffed, about 1 hour. Meanwhile, preheat the oven to 350 degrees.
• Whisk together egg white and water and brush all over spider. Sprinkle legs with parmesan cheese if desired.
• Bake spider 28-30 minutes until quite brown. Cool completely.
• Use a knife to make slits for the eyes and press an olive slice into each slit.
• Use a knife to cut a circle out of the body, and then tear out the bread to make a bowl. Fill with cold dip. Surround with veggies and serve.

HALLOWEEN SPIDER BREADS RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. Cut 4 of the breadsticks in half lengthwise; on ungreased cookie sheets, shape into 8 coils. Cut each remaining breadstick lengthwise into 3 strips, making 24 long strips. Place crumbled foil under 3 long strips on both ends to curve the legs. Pinch center legs together and place a coil on top. Brush breads with beaten egg white. Place 2 olive slices on each to look like eyes. Bake 12 to 15 minutes or until "spider body" is light golden brown and "legs" are golden brown. Great with chili for Halloween.

SPIDER BREAD

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Shape half of the dough into a ball and place in the center of a greased baking sheet. Divide remaining dough in half. Roll one half into a ball and place at the top for head., Divide remaining dough into eight portions. Roll each into a 5-in. rope. Attach ropes to body, forming legs. If desired, place a ball of foil under each leg to prop. Press all edges together to seal. Add raisins for eyes. Cover and let rise in a warm place until doubled, about 25 minutes., Beat the remaining egg; brush over dough. With a sharp knife, make a shallow cut on face for smile. Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack to cool.

HALLOWEEN JELL-O® SPIDERS

Steps:

• Whisk the gelatin mix with the boiling water in a bowl until dissolved. Pour cold water into the gelatin mixture; stir. Transfer the mixture to a small bowl.
• Stick 8 2-inch straws around the mold to serve as the "legs," 4 on each side.
• Refrigerate until gelatin is set, about 4 hours. Poke 2 toothpicks into the gelatin to serve as the "eyes."

HALLOWEEN SPIDER BREAD

Steps:

• Mixing and Bulk Fermentation
• Mix all the ingredients together in a large bowl, minus the egg wash, mozzarella, marinara, and spider eyes. If possible, put the activated charcoal in your bowl first and gently cover it with the other ingredients. The charcoal powder poofs and gets airborne very easily. The dough should feel fairly dry, like pizza dough.
• Cover and let the dough rest for about 30 minutes. Then perform a round of stretching and folding on the dough. You probably won't need any more gluten development but if your dough doesn't feel strong and elastic already, you can do another round of stretching and folding after a 20-30 minute rest.
• Let the dough rise until it has expanded by about 75%. This took 8 hours from when I mixed the dough (cool kitchen). At this point you can refrigerate the dough overnight or begin shaping now.
• Shaping and Final Proof (See the Photo Gallery below)
• Place a sheet of parchment paper on a half baking sheet or an even larger baking sheet.
• Scrape the fermented dough out of your bowl onto a lightly oiled work surface.
• Press down on the dough to evenly de-gas it. Cut it in half, then cut one of the halves in half (two quarters). Finally, cut one of the quarters into four pieces (eighths). For less spider head and more spider leg length, cut the second half differently: 1/3 for the head and 2/3 for the four leg tubes.
• Roll the half into a tight ball for the body. Place it on the parchment paper.
• Put cheese in the center of the quarter and wrap it into a ball for the head. Place this 1-2 inches in front of the body, leaving space for the legs.
• Press the four small dough pieces flat and line them with cheese. Wrap the dough around the cheese, sealing it on all sides, and then roll the tube longer under your palms. Lay the four tubes across the space between the body and head so that each tube is two legs.
• Lay a damp cloth or oiled plastic wrap over the dough for the final proof. My dough proofed for about 1.5 hours as it was slightly chilled from being refrigerated overnight.
• Baking and Decorating
• Preheat your oven to 350°F.
• Brush the surface of your spider with a beaten egg and then load it into the oven.
• Bake the spider for about 35 minutes or until the center of the body segment is over 190°F. The legs will crisp up but shouldn't burn.
• Let the bread cool for about 30 minutes and then cut out the well in the spider's body for your dip. You can do this by placing the top of the dip cup you've chosen on the spider and tracing with your knife around it. (The spider "guts" are a tasty snack heated up with some extra cheese and marinara.)
• Warm up your marinara, place it in the cup, and fit the cup into the spider's body.
• Serve and enjoy!