Halloween Jack-O'-Lantern Breads
Makes 4 breads
This bread is particularly good toasted and spread with orange marmalade.
1-recipe Two-Way
Pumpkin Yeast Dough
Currants, for decoration
1 egg white, beaten with 2 teaspoons water
Cinnamon sugar (optional)
Divide the dough into 4 equal pieces.
Cover and let rest for 5 to 10 minutes.
Use 1 piece of the dough for each Jack-O'-Lantern. Pinch off a small knob of dough and shape into a pumpkin stem. Shape the remaining dough into a ball and flatten to make a pumpkin shape about 9 x 7 inches. Place on greased baking sheet touching the stem, so that the two pieces will connect while baking. Make shallow cuts to resemble a pumpkin and decorate with currants as desired. Cover with a towel and repeat with remaining dough. Let the breads rise in a warm place until almost doubled, about 30 minutes.
Preheat oven to 350 degrees. Brush breads with egg white and water mixture. Sprinkle with cinnamon sugar, if desired. Bake for 30 minutes, or until golden brown. Cool for 10 minutes on a rack.
Serve warm or cool completely.
From:
Zucchini, Pumpkins & Squash
By Kathleen Desmond Stang
Illustrated by Diane Varney
Chronicle Books
ISBN: 0-8118-1389-4
Hardcover $10.95
72 pages
Full-color illustrations throughout
Reprinted by permission.
Zucchini, Pumpkins & Squash
Recipes
- Corn Chowder in Miniature Pumpkin Shells
- Halloween Jack-O'-Lantern Breads
- Two-Way Pumpkin Yeast Dough
This page created October 1998
