Spider Bread Bowl
To the bowl of a stand mixer fitted with the dough hook attachment add water & yeast. Let stand for 5 minutes. Add olive oil, salt, garlic powder & flour. Knead until dough is smooth & elastic, about 5 minutes. Cover & let rise until doubled in size, about 1 hour.
Ingredients
- 2 cups water, warm to touch
- 1 1/2 teaspoons Fleischmann’s Instant Yeast
- 3 tablespoons olive oil
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon garlic powder
- 3 1/2 cups all-purpose flour
- Egg wash, to finish
- Freshly grated parmesan cheese, to finish
- Flaked salt, to finish
- Olives, for eyes
- Marinara sauce, for serving
Method
To the bowl of a stand mixer fitted with the dough hook attachment add water & yeast. Let stand for 5 minutes.
Add olive oil, salt, garlic powder & flour. Knead until dough is smooth & elastic, about 5 minutes. Cover & let rise until doubled in size, about 1 hour.
Preheat the oven to 375(f) degrees. Shape one third of the dough into a large ball. This will act as the spider's body.
Divide the remaining dough into 5 equal portions. Shape one into a small ball. This will act as the spider's head. Roll the remaining pieces into long skinny ropes. This will act as the spider's legs. Assemble the legs around the body & place the head over top of the legs to cover the seams.
Brush dough generously with egg wash. Finish with parmesan cheese & flaked salt. Add olives to act as the eyes if desired.
Bake for 25 to 30 minutes, until golden & cooked throughout. When ready to serve, hollow out the body & fill with marinara sauce. Enjoy!
