Calling all spider lovers and bread enthusiasts! Get ready to be amazed by the Spider Bread, a unique and eye-catching treat that combines the best of both worlds. This delightful bread is not only a feast for the eyes but also a culinary adventure that will leave your taste buds tingling.
In this comprehensive guide, we present you with a collection of spider bread recipes that will satisfy every palate. From the classic spider bread with its intricate web design to creative variations like the chocolate spider bread and the pizza spider bread, this article has something for everyone. Each recipe is carefully crafted to ensure that you achieve the perfect spider bread, complete with its signature eight legs and webbed body.
We understand that baking can be intimidating, especially when it comes to creating something as intricate as a spider bread. Fear not! Our recipes are designed to be accessible to bakers of all skill levels, with step-by-step instructions, helpful tips, and stunning photographs to guide you through the process.
So, gather your ingredients, preheat your oven, and prepare to embark on a baking journey like no other. Let's bring these spider bread recipes to life and create a Halloween treat that will spook and delight your friends and family!
SPIDER BREAD
Set out this unique spider instead of biscuits or rolls, and you'll definitely make an impression. Start with from-scratch dough and shape it as directed. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 9
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.
Nutrition Facts :
JOHNNYCAKE (SPIDER CORN BREAD)
Provided by Nancy Harmon Jenkins
Categories side dish
Time 30m
Yield Six to eight servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees. Lightly grease the bottom and sides of a 10-inch iron spider (skillet).
- Mix together the dry ingredients.
- Beat the eggs, mix with the buttermilk and then with the melted butter. Add to the dry ingredients and mix well.
- Pour into the greased spider and bake in the hot oven for 25 minutes, until the top is brown and crusty. Serve immediately, cut into pie-shaped wedges.
SPOOKTACULAR HALLOWEEN SPIDER BREAD BOWL & DIP
You can find this recipe on my website here, along with detailed step-by-step photos! http://wildflourskitchen.com/2013/10/17/spooktacular-halloween-spider-bread-dip-bowl/
Provided by Kelly Williams
Categories Other Snacks
Number Of Ingredients 15
Steps:
- 1. FOR SPIDER: Spray frozen loaf of bread dough with butter-flavored cooking spray, wrap tightly in plastic wrap and thaw in fridge overnight. The next day, unwrap bread and place onto a cutting surface. With a long, very sharp knife, slice bread in half crossways. Slice off about 1/4 of one end for the head. Pinch cut side back together and form into a small ball. Place onto sprayed baking sheet seam side-down. Use the rest of that half and shape into the body the same way making it 4" in diameter and a little flat, like a disk. Place next to head, touching, also seam side-down. Spray with cooking spray. Slice second half of loaf lengthwise into 8 equal pieces. Roll and stretch into 12-14" in long ropes. Place onto second sprayed baking sheet into hairpin shapes for legs. Spray with cooking spray. Lightly cover each baking sheet with plastic wrap and place into oven to rise with the light on for warmth. Let rise for 30 minutes, remove both trays, heat oven to 350 degrees, remove plastic wrap from the baking sheet with the legs only. Sprinkle them evenly with the first amount of the seasonings and bake them for 15-18 minutes until browned on the bottoms and light golden brown on top. Remove pieces to a wire rack to cool. Leave oven door open to cool. If cool enough, place body and head back into oven to continue to rise or in another draft-free warm place. Let body and head rise for an additional 1 1/2 - 2 hours or until doubled in bulk. (Store breadstick legs, when fully cool, in an airtight container.) When fully risen, sprinkle evenly the second amount of seasonings onto head and body, and re-preheat oven to 350 degrees. Pop into oven and bake for 22-25 minutes until deep golden brown. With spatula, remove to wire rack to cool. To assemble, with small sharp serrated steak knife, cut 4 little "x"'s on each side of body in a sawing motion up and down and stick one side of each leg down into body. Cut a 4" circle out of top of body and remove chunk of bread.
- 2. Hollow out a little more picking out pieces carefully. Dice bread into cubes for dipping and place into a festive bowl. Make dip and fill body cavity full. (Replenishing as needed.) Decorate with olive eyes if desired.
- 3. FOR DIP: Place all ingredients into large microwave-safe bowl and heat, stirring every 1-2 minutes, until cheese has melted. About 5 minutes total. Spoon and pour into spider. Garnish with more sliced green onion if desired. Rewarm and refill as needed. (Makes enough dip to refill 1 -2 times depending on size of cut-out.)
SPIDER BREAD
Provided by Moira Hodgson
Categories side dish
Time 35m
Yield Four to six servings
Number Of Ingredients 7
Steps:
- Sift together the cornmeal, sugar, salt and baking soda.
- Combine the buttermilk and eggs and stir into the cornmeal mixture. Mix until smooth.
- Grease a nine-inch cast-iron pan with legs and pour in the cornmeal mixture. Bake over coals for about 30 minutes.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 388 milligrams, Sugar 5 grams, TransFat 0 grams
SPIDER BREAD
Number Of Ingredients 8
Steps:
- In a large mixing bowl, blend all the dry ingredients. Add buttermilk, egg, and melted butter. Lightly blend until just mixed. Pour into well-greased 10-inch Dutch oven using 4-6 briquets under the Dutch oven and 18-20 briquets on the lid to bake, or 9-inch or 10-inch cast iron frying pan and bake. If no cast iron frying pan is available, use a large cake pan. Bake for approximately 25 minutes at 350°F. Spider bread is done when toothpick inserted into bread comes out clean.Spiced with More Tall Tales - Breads
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure your yeast is active before using it. If it's not, your bread won't rise properly.
- Let the dough rise in a warm place until it has doubled in size. This will help ensure that your bread is light and airy.
- Punch down the dough before shaping it. This will help to distribute the yeast evenly and prevent the bread from becoming too dense.
- Bake the bread in a preheated oven. This will help to create a crispy crust.
- Let the bread cool completely before slicing it. This will help to prevent it from crumbling.
Conclusion:
Spider bread is a fun and easy-to-make treat that is perfect for Halloween or any other occasion. With its spooky appearance and delicious taste, it's sure to be a hit with kids and adults alike. So next time you're looking for a unique and festive bread recipe, give spider bread a try!
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