Halloween Recipes: Spider Bread
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Even the bread will be special on the Halloween table. The savoury recipe for spider bread is simple, healthy, and sure to impress: it will please both children and adults. Genuine and spooky, this baked product is perfect for a cheerful snack or a dinner, tinting the atmosphere with a slightly dark hue.
Ingredients
FOR THE SPIDER- Manitoba flour 150g
- Salt 4g
- 1 tablespoon of extra virgin olive oil
- Yeast 5g
- Sugar 5g
- Water 70ml
- Sesame seeds 20g
- Poppy seeds 10g
- 1 dried apricot or other dried fruit of choice
Procedure
The first step to prepare the spider bread is to dissolve the brewer's yeast in warm water, previously sweetened with a teaspoon of sugar. Then we need to pour the dissolved yeast into the centre of the flour, and add a tablespoon of extra virgin olive oil and salt. It is very important, when we add salt to the mixture, to avoid direct contact with the yeast. Once this is done, using a wooden spoon, we will need to mix all the ingredients, and then knead the dough on a work surface. We should stop when we notice that our dough has become smooth, soft, easy to shape, and free of lumps. Only in this way can our spider bread truly become terrifying! At this point, we can place the dough in a bowl, cover it with some cling film, and leave it to rise for at least an hour and a half. The rising process will be complete as soon as our dough has doubled in volume.Baking and Shaping
After 90 minutes, we can start to preheat the oven, bringing it to 200°C. At this point, we need to remove the dough from the bowl and divide it into three pieces, one of which must be larger. We will work this larger piece with our hands, shaping it into the body of the spider. One of the smaller balls should be attached to the end of the larger one, forming the head. The other smaller ball should be divided into 8 parts, which we will stretch to about 10 cm long. These will be the legs of our spider bread. To make our product look more terrifying, we need to brush the legs with a bit of water and roll them in sesame seeds, repeating the process on the body and head. This way, it will look like our spider is slightly hairy. Then, using our hands, we will need to attach the dough to the body of the spider. Finally, we should make two holes in the head of our bread and insert two halves of apricots, so they look like eyes. At this point, we need to bake the bread at 200°C for about 20-25 minutes. Timing is very important, as once shaped like a spider, the dough should not rise further. Happy Halloween![/vc_column_text][/vc_column][/vc_row][vc_row height="auto" css="%7B%22default%22%3A%7B%22background-color%22%3A%22%23f5f5f5%22%2C%22margin-top%22%3A%226px%22%2C%22margin-bottom%22%3A%226px%22%2C%22padding-top%22%3A%2218px%22%2C%22padding-bottom%22%3A%2218px%22%2C%22border-style%22%3A%22solid%22%2C%22border-left-width%22%3A%221px%22%2C%22border-top-width%22%3A%221px%22%2C%22border-bottom-width%22%3A%221px%22%2C%22border-right-width%22%3A%221px%22%2C%22border-color%22%3A%22_header_middle_text_hover%22%7D%7D"][vc_column width="1/4" css="%7B%22default%22%3A%7B%22background-color%22%3A%22%23f5f5f5%22%2C%22background-image%22%3A%2214119%22%2C%22padding-left%22%3A%220%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%2C%22padding-right%22%3A%220%22%2C%22border-left-width%22%3A%221%22%2C%22border-top-width%22%3A%221%22%2C%22border-bottom-width%22%3A%221%22%2C%22border-right-width%22%3A%221%22%2C%22border-color%22%3A%22_header_middle_text_hover%22%7D%7D"][us_image image="120" size="full" align="center" css="%7B%22default%22%3A%7B%22border-style%22%3A%22solid%22%2C%22border-left-width%22%3A%221%22%2C%22border-top-width%22%3A%221%22%2C%22border-bottom-width%22%3A%221%22%2C%22border-right-width%22%3A%221%22%2C%22border-color%22%3A%22%23333333%22%7D%7D"][/vc_column][vc_column width="3/4"][vc_column_text css="%7B%22default%22%3A%7B%22color%22%3A%22_header_middle_text_hover%22%2C%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-weight%22%3A%22400%22%2C%22font-size%22%3A%2224px%22%2C%22margin-top%22%3A%220%22%2C%22margin-bottom%22%3A%220%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"]To make this recipe we recommend
[/vc_column_text][vc_column_text css="%7B%22default%22%3A%7B%22color%22%3A%22_content_faded%22%2C%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-weight%22%3A%22700%22%2C%22font-size%22%3A%2222px%22%2C%22margin-top%22%3A%226px%22%2C%22margin-bottom%22%3A%226px%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"]Type 0 Manitoba Wheat Flour[/vc_column_text][vc_column_text css="%7B%22default%22%3A%7B%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-size%22%3A%2214px%22%2C%22line-height%22%3A%2218px%22%2C%22margin-bottom%22%3A%220%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"] [/vc_column_text][us_btn label="SEE ON TIBIONA.IT" link="url:https%3A%2F%2Ftibiona.it%2Ffarina-di-grano-tenero-tipo-0-manitoba.html|title:SEE%20DETAILS|target:_blank" style="4" css="%7B%22default%22%3A%7B%22margin-top%22%3A%2212px%22%2C%22position%22%3A%22relative%22%7D%7D"][/vc_column][/vc_row]Related articles
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