Halloween Spider bread

With Halloween just around the corner, it's time you start preparing for the creepy holiday! Family and friends love gatherings where there are spooky snacks and fun things to munch on. This year we want to encourage you to make a spider bread. It's a little creepy (because most people are afraid of spiders), it looks fun and most importantly it's super delicious.

So making bread, in general, may seem tricky but if you follow the recipe, step by step, you will be amazed how simple it really is. This spider bread is no different and the assembly takes less than 5 minutes. It's super super easy. Your kids will love a creepy hairy spider on the plate, with disgusting vegan cheesy sauce and baby spiders all around the plate.

Does it sound gross? That's because we made it look gross but taste delicious. So are you ready to take on a spooky challenge? Let's get started!

How to make the spider bread

I know you are busy and you want to jump straight into making the recipe. But please, please take the time to read these instructions properly as dividing the dough into the right sizes is the most important part. Without further ado, here's how to make the spider bread for your Halloween party!

In a bowl, add 650ml lukewarm water and dissolve two tsp of sugar. Sprinkle two packets of instant yeast over the sugary water. Set aside for 10-15 minutes until frothy.

In a large bowl, mix 1kg bread flour, 1 tsp salt, 60 ml oil, 1 tsp rosemary and 70g nutritional yeast (this is an optional ingredient but strongly recommend it as it makes the bread taste cheesier). Make a well in the middle and add the yeasty water.

I like to use my standing kitchen mixer with the hook attachment to knead the dough on medium speed for about 5-7 minutes.
Alternatively, you can knead the dough on a lightly floured surfaced for about 10 mins.

The result should be a smooth and elastic dough. If it's too sticky, add a little more flour but just 1 tsp at the time. Shape it into a ball and transfer to a lightly floured proofing bowl. Prove for 45 minutes or until the dough has doubled in size. You know the bread is ready when you gently press your index finger into the dough and it leaves a small indentation. If it springs back, you need to let it prove more.

Transfer the dough on a lightly floured surface and knock back the dough to release any air.

How to divide the dough properly

First, we are going to divide the dough into two: 1/4 and 3/4.

Set the small 1/4 of dough aside for later. We will create small spiders from this dough!

Let's use the large dough to create the big spider. Take the large dough (3/4) and divide it again into 2 halves. Take one half and divide it into half again. You should have 3 pieces of dough: one large and two small.

Line a baking tray with baking paper.

Take the large piece of dough and roll it into a ball. This will make the back of the spider. Take one of the smaller halves and also roll into a ball, this will be the head of the spider. Leave a small gap between the back and the head of the spider so we can place the legs.

Take the other small half of the dough and divide into 4 pieces. Roll each piece into thin long strips to make the spider legs.

Place the four-leg centrally between the head and body. You can point two of the strips up to create four legs facing upwards and two strips down to create four legs facing downwards.

To Glaze or Not To Glaze

Only use the glaze if you want your spider to have that cracked look on the top. If you prefer your spider smooth, then omit the glaze altogether and simply sprinkle your sesame seeds.

If using the glaze: Mix the glaze ingredients in a small bowl and brush the spider with the glaze. Sprinkle with black sesame seeds. Allow the spider dough to rise again for about 20 minutes.

Baking Time

Preheat the oven to 180C/350° f.

Bake in the oven for 25-35 minutes. You know it's ready when the back of the spider sounds hollow if you tap it from the bottom.

How to make the Baby spiders

While the large spider is baking, it's time to create the mini spiders. Take the small quarter dough you set aside first time round.

Dive the dough into 8 pieces. Take each piece and create a bigger ball for the spider back, a smaller for the head, then the legs. Repeat the process until you get 8 small spiders. Don't brush them with glaze. Set aside to proof until the big spider is fully baked.

When the big spider is fully baked, bake the small spiders for about 10 minutes.

Assembly

When the big spider is fully cooled, cut a hole in the large spider back to fit your dipping sauce. Our dipping sauce is a vegan cheesy sauce with swirls of chilli make it look even more disgusting.

Decorate your large spider with the small spider babies around. Happy Halloween!

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Halloween Spider bread

5

Average: 5 (1 vote)

• Prep Time: 1 hour 30 mins
• Cook Time: 35 mins
• Total: 2 hours 5 mins
• Serves 12 people

Categories: Bread, Holiday Cusine: American

Description

Our easy spider bread is the perfect Halloween treat for your guests. Here's how to make a delicious, cheesy vegan Halloween spider bread for a scary party.

Ingredients

(USA / Metric)

• 7.85 cups bread flour
• 2 3/4 cups water
• 2 packets yeast
• 1 tsp salt
• 2 tsp caster sugar
• 1/4 cup olive oil
• 1 tbsp rosemary
• 1/2 cup nutritional yeast (for a cheesy taste) (optional)
• 2 tbsp black Sesame seed

Glaze

• 1 tbsp olive oil
• 1 tbsp oat milk
• 1 tbsp maple syrup

Instructions

• 1. Add the lukewarm water in a small bowl. Dissolve the sugar in the water and sprinkle the yeast over the sugary water. Set aside for 10-15 minutes until frothy.
  2. In a large bowl, mix the bread flour, salt, oil, herbs and nutritional yeast if using. Make a well in the middle and add the yeasty water.
  3. You can use a standing kitchen mixer with the hook attachment to knead the dough on medium speed for about 5-7 minutes.
     Alternatively, you can knead on a lightly floured surfaced for about 10 mins.
  4. The result should be a smooth and elastic dough. Shape it into a ball and transfer to a lightly floured proofing bowl.
  5. Proof for 45 minutes or until the dough has doubled in size.
  6. Transfer the dough on a lightly floured surface and knock back the dough to release any air.
  7. Divide your dough into 2: 1/4 and 3/4. Set the small quarter aside for later. We will create small spiders from this dough!
  8. Take the large dough (3/4) and divide it again into 2 halves. Take one half and divide it into half again. You should have 3 pieces of dough: one large and two small.
  9. Line a baking tray with baking paper.
  10. Take the large dough and roll it into a ball. This will make the back of the spider. Take one of the smaller halves and also roll into a ball, this will be the head of the spider. Leave a small gap between the back and the head of the spider so we can place the legs.
  11. Take the other small half of the dough and divide into 4 pieces. Roll each piece into thin long strips to make the spider legs.
  12. Place the four-leg centrally between the head and body. You can point two of the strips up to create four legs facing upwards and two strips down to create four legs facing downwards.
  13. Mix the glaze ingredients in a small bowl and brush the spider with the glaze. Sprinkle with black sesame seeds. Allow the spider dough to rise again for about 20 minutes.
  14. Preheat the oven to 180C/350° f.
  15. Bake in the oven for 25-35 minutes. You know it's ready when the back of the spider sounds hollow if you tap it from the bottom.
  16. While the large spider is baking, it's time to create the mini spiders. Take the small quarter dough you set aside first time round.
  17. Dive the dough into 8 pieces. Take each piece and create a bigger ball for the spider back, a smaller for the head, then the legs. Repeat the process until you get 8 small spiders. Don't brush them with glaze. Set aside to proof until the big spider is fully baked.
  18. When the big spider is fully baked, bake the small spiders for about 10 minutes.
  19. When the big spider is fully cooled, cut a hole in the large spider back to fit your dipping sauce. Our dipping sauce is a vegan cheesy sauce with swirls of chilli to make it look even more disgusting.
  20. Decorate your large spider with the small spider babies around. Happy Halloween!

Nutritional Information

Total Nutrition Facts

Serves 12 people

Amount Per Serving
Calories 389
% Daily Value*
Total Fat 8 g			10%
	Saturated Fat 1 g		6%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 1 g
	Monounsaturated Fat 5 g
Cholesterol 0 mg			0%
Sodium 202 mg			9%
Total Carbs 66 g			24%
	Dietary Fiber 4 g		14%
	Sugar 2 g		4%
Protein 13 g			27%
Vitamin A 0% Vitamin C 0% Calcium 3% Iron 7% Vitamin D 0% Magnesium 8% Potassium 3% Zinc 12% Phosphorus 20% Thiamin (B1) 64% Riboflavin (B2) 26% Niacin (B3) 21% Vitamin B6 11% Folic Acid (B9) 0% Vitamin B12 1% Vitamin E 8% Vitamin K 3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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