We were invited to a friends Halloween party, so of course, we pulled out all the stops to bring some spooky yet tasty nibbles with us!
We made this Halloween Spider Bread, with his back full of our delicious homemade BBQ sauce. Perfect to dip his legs in!
You can use any dough mix you like but we wanted to keep the vampires away so opted for garlic & cheese-based bread dough.
Its a workout in its self kneading bread, we really want to treat ourselves to a Kitchen Aid to help speed this process up 10 minutes of manual kneading is completed in 2 mins with a Kitchen Aid, but they come with a big price tag!
Until we get the fund for this Luke will have to carry on using his hands!
Step by step with pictures of making Spider Bread
10 minutes of kneading later our bread mix is ready to leave to rise in an oiled bowl, cover with a damp tea towel.
After 1 hour your dough should have doubled in size.
Now the fun begins, separate the dough into half and then one of the halves into another half!
Shape the back of the spider and the spiders head and place on a baking tray, using a layer of parchment paper under the dough.
Leave a small gap ready for the legs to be added. Rolling these out can be tricky they have a habit of shrinking back again. When you lay them down on the tray they do stay put.
Layer the legs in the small gap between head and body
Now whisk an egg and apply a thin layer all over.
We used Poppy seeds to sprinkle on our spider after the egg coat to give him a hairy look!
How long does it take to cook bread?
Cook in the oven for 25-30 minutes.
Once cooked leave to cool at least 15 minutes
Now cut a round shape in the back of the spider, to the size of your dish you are putting inside.
We gave our one a little face and fangs, at the kid’s request, but that is optional!!
Add your sauce and you are done ready to serve!
Alternatively, for the Halloween Spider Bread back you can add other sauces
- Cheese Sauce
- Garlic Mayo
- Chilli Sauce
- Sweet Chilli Sauce
- Burger Sauce
- Garlic Butter Dip
Halloween Spider Bread
- 14 grams yeast 2x 7g packets
- 500 ml water warm
- 2 tbsp sugar either caster or granulated
- 60 ml olive oil
- 1 tbsp salt
- 1 tbsp basil dried
- 1 tbsp oregano dried
- 2 tsp garlic powder
- 45 grams Parmigiano Reggiano
- 750 grams Strong Bread flour
- 1 tsp poppy seeds sprinkle
- Place the yeast, warm water and white sugar into a bowl and mix together, set to one side for 5 mins.
- Stir in the olive oil, salt, herbs, garlic powder, cheese, 375 grams of the flour into the yeast mixtureOnce mixed together gradually mix the other 375 grams of flour to the mixture and form your dough ball
- Knead the bread dough ball for 10 mins until its smooth and elasticityPlace in an oiled bowl, turn the dough ball over to cover it with oil and cover the bowl with a damp towel, leave to rise for 1 hr
- Once the bread is proofed, place down on a flat surface and push down on the bread to release any excess air and shape into the spider See pics/instructions on the blog for how to do this.
- Brush Egg wash over all areas of the spider bread, then sprinkle poppy seeds all over
- Place on a baking tray lined with parchment paper
- Bake in the oven 180°c 350 ° f gas mark 4 for 25-30 mins, watching him grow even more!
- Leave to stand for 15 minutes to cool down, then cut a hole in the spiders back big enough for your dip bowl to fit inside. Fill with your chosen dip and serve!
We hope you enjoyed making this with us, please check out our other Halloween posts.