Follow package directions for thawing bread dough. If making ahead, wrap cooled bread airtight and keep at room temperature up to one day or freeze to store longer. Reheat (thaw, if frozen), loosely covered with foil, in a 350-degree oven 10 to 15 minutes, or until warm.

Recipe by Gooseberry Patch October 2011


Credit: Becky Luigart-Stayner

Recipe Summary

Serves 10 to 12


Ingredient Checklist


Instructions Checklist
  • Place the loaves in a bowl. Cover bowl with plastic wrap and let rise until doubled, 45 minutes to one hour.

  • Punch dough down, knead loaves together in bowl and shape into a ball.

  • Transfer ball to a grased 15"x12" baking sheet. With greased hands or a lightly floured rolling pin, flatten ball into a 13"x11" oval. Cut out eyes, nose, and mouth; openings should be at least 1 to 1 1/2 inches wide. (To make small loaves, divide dough into 4 equal pieces and roll into 6"x4" ovals; eye, nose and mouth openings should be at least 1 to 1 1/2 inches wide.) Lift out cut-out dough and bake on another pan or use for decoration.

  • Cover the shaped dough lightly with plastic wrap and let rise until puffy, about 20 minutes.

  • Mix egg with milk; brush over dough.

  • Bake at 350° for 30 to 35 minutes or until golden. Cool on a wire rack. Serve warm or cool.


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