Spider bread

Spider bread

This tear-and-share spider bread recipe makes a spooky party centrepiece you can fill with your favourite dips.

By , 21 September 2015

(1 vote)

Spider bread
  • 35 Mins

  • Serves: 12

  • Price: 42p per serving

Nutritional Info
Each 76g serving contains
  • Energy

    1382KJ

    330KCAL

    17%
  • Fat

    9.1g

    med

    13%
  • Saturates

    1.4g

    med

    7%
  • Sugars

    1.2g

    low

    1%
  • Salt

    0.76g

    med

    13%
of your reference intake.
Typical energy values per 100g: 1818kJ/434kcal.
Ingredients
  • 25g chilled butter, cubed
  • 500g Asda Strong White Bread Flour, plus extra for kneading
  • 1 sachet Asda Great toBake Easy Bake Yeast
  • 2 level tsp caster sugar
  • 1 level tsp salt
  • 1 egg, beaten, to decorate
  • Poppyseeds, to decorate
  • Sesame seeds, to decorate
  • Black olives, to decorate
  • Houmous, to serve
Method
  • Rub the butter into the flour until it resembles breadcrumbs. Stir in the yeast, sugar and salt.

  • Add 325ml lukewarm water and stir with a spoon to make a soft dough. If it’s too sticky, add a little flour.

  • Knead on a lightly floured surface for 10 minutes. Flatten. Knead for 1-2 minutes.

  • Cut three-quarters of the dough in half and make a figure-8 shape for the body. Roll the rest into 8 legs. To attach, brush with water and push in with the handle of a wooden spoon.

  • Cover with lightly greased cling film and leave in a warm place for 30-40 minutes, or until doubled in size.

  • Brush with egg. Sprinkle with the seeds. Bake in a pre-heated oven at 220C/200C Fan/Gas 7 for 25 minutes, or until the base sounds hollow when tapped. Cool.

  • Slice the top of a body round and scoop out the dough. Fill with houmous. Add olive slices for eyes.