Skeleton Bread

Adapted from Canadian Living Magazine

Let dough rise according to package instructions. Punch down dough and divide in half. Set one half aside. Cut remaining half into thirds. With one of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose, and mouth. Place head at end of prepared 17"x 11" rimmed baking sheet. Shape second third into a three inch long triangle, placing point down, below head to form body. Divide remaining third section of dough into seven pieces. Roll into logs. Arrange three on each side of upper body for ribs. Use remaining piece for neck. Halve reserved dough. With one half, make four logs for upper and lower legs; attach to body. With two-thirds of the remaining dough, make four logs for upper and lower arms; attach at shoulders. With remaining dough, make two small and two large triangles for hands and feet. With scissors, make four cuts at broad ends of triangles for fingers and toes; attach to arms and legs. Cover and let rise for 30 minutes. In a small bowl, combine egg whites and water. Brush over joints of dough, pressing to seal edges. Brush entire skeleton with remaining egg white mixture. Bake in 375 degree oven for 15 minutes, or until golden brown.

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12 servings