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
Spider bread
  • Ready in: 35 mins
  • Serves: 12
  • Price: 42p per serving
Nutritional Info
Each 76g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 1382KJ 330KCAL
of your reference intake.
Typical energy values per 100g: 1818kJ/434kcal.
  • 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
  • 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.