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    Home » Recipes » Halloween

    Halloween Bread Bowl

    Published: Jul 22, 2022

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    Want to get a bit extra with your Halloween bread bowl dip? Try this spider bread bowl! It's easier to make than you might think, & stunning!

    A black spider bread bowl, filled with dip and surrounded by red tortilla chips.

    As you may have noticed, we’ve been on a Halloween kick lately, posting all kinds of Halloween appetizer, dessert, snack, and even main dish spooky recipes.

    It may be July, but it’s never too early to dream of the holidays... and prepare!

    Right?

    Today’s recipe is one I’ve been SO excited to share, especially since photographing it: a big spider bread bowl, perfect for any Halloween party!

    Rather than using a premade pizza dough, this spooky snack uses a delicious homemade yeast bread recipe, with black colors both in the dough itself, and the dark crunchy topping of black sesame seeds.

    Not only is it a fun bread to make, it’s a very easy recipe - yes, there are a lot of instructions, but it comes together super quickly once you know what you need to do.

    Anyone can make this Halloween bread!

    Oh, and it’s not just a visually great way to serve dips, it’s a TASTY way!

    The flavor of the bread is GARLIC throughout - both the crust and the soft inner core of the bread. The spider legs are essentially garlic sesame breadsticks - how perfect is that?

    Add some googly eyes - I used olive slices, but Candy Eyeballs are another option - and you have a really fun way to serve whatever dip you like!

    Note: The dip-filled photos in this post were made with my Jalapeno Popper Dip, but you can use any hot or cold dip that you like.

    Happy Halloween!

    A black spider bread bowl on a wooden cutting board.

    Ingredients

    The Spider Bread Bowl

    The spider dough recipe takes some fairly basic ingredients, which you should be able to find in any grocery store, for the most part:

    All Purpose Flour
    Active Dry Yeast
    Granulated Sugar
    Garlic Powder
    Salt
    Black Gel Food Coloring
    Large egg
    Black Sesame Seeds
    Green olives with pimento, or 2 Candy Eyeballs

    A few notes

    You can use bread flour instead of all-purpose flour, if you have it.

    *****

    You’ll want some black food coloring, and this is an instance where what you use REALLY makes a difference - Black Gel Food Coloring works the best to make a really black dough.

    Specifically, I recommend Americolor (what I used when I was in the USA), or ChefMaster (Which is the option more readily available here!).

    The black is just FAR more intense with a gel color, and is so much better to work with than liquid or paste options.

    *****

    As a note, you may have noticed activated charcoal being used to make black breads, black pizza crust, etc - some major chains even do so!

    I do NOT recommend this, as activated charcoal is known to dull or negate the effectivity of medications taken - there’s a reason it’s generally used to treat drug overdoses and some forms of poisoning!

    Halloween parties should be fun, and - especially with everything going on right now - it’s best not to risk screwing with anyone’s medication uptake, IMHO.


    A Halloween bread bowl, shaped like a black spider and filled with dip.

    Dip

    You can fill your spider bread bowl with any dip you like, hot or cold.

    Here are a few recommendations, along with notes about what dietary restrictions they (the dip alone) work for:

    Hot Dips

    Artichoke Spinach Dip (Gluten free, keto)
    Cheeseburger Dip (Gluten free, low-ish carb)
    Jalapeno Artichoke Dip (Gluten free, low carb)
    Jalapeno Popper Dip (Gluten-free, keto)
    Queso, from Scratch (Gluten free)

    Cold Dips

    Cactus Dip (Gluten free, low carb)
    Dill Pickle Cream Cheese Dip (Gluten free, low carb)
    Easy Dill Dip (Gluten-free, keto)
    Ginger Wasabi Dip (Gluten-free, keto)

    A Halloween bread bowl, shaped like a black spider and filled with dip.

    How to Make a Spider Bread Bowl

    Full recipe is in the recipe card at the end of this post, this is the pictorial walk through

    Make the Bread Dough

    Measure warm water into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.

    A 2 part image showing yeast and water in a measuring cup, before and after the yeast foamed up.

    In a large mixing bowl, combine flour, garlic powder, and salt.

    Pour yeast mixture into the large bowl of dry ingredients, along with a copious amount of black food colouring, stir well to combine.

    A 4 part image showing the dough ingredients being mixed together with a spatula.

    Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.

    Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.

    A 5 part image showing the black bread dough ingredients being mixed and kneaded in a stand mixer.

    Once dough is fully kneaded, place in an oiled bowl, cover with plastic wrap (or a damp tea towel), and allow to rise in a warm place for one hour, or until doubled in size.

    A 2 part image showing the ball of black bread dough in a metal bowl, before and after doubling in size.

    Assembly & Baking:

    Line 1 large baking sheet - and 2 smaller baking sheets - with parchment paper, scatter sesame seeds over each.

    Once dough has doubled, punch it down, and divide it out into 2 equal sized dough pieces.

    On the large prepared cookie sheet, form one round into the body of the spider. I like to do a round / dome / boule shape, but you can elongate it if you want to go for accuracy.

    Take about ⅕ of the remaining half of the dough, and form another ball shape for the head of the spider. Wrap the ⅘ remaining dough in cling film, set aside.

    Place the head next to the body - touching it, but just barely, or even leaving a small gap between them. You want to leave some room for expansion.

    A 5 part image showing the dough being divided and formed into a spider body and head.

    Cover loosely with plastic wrap and allow to rise for another 45 minutes or so.

    Once time is up, preheat oven to 350 F, remove plastic wrap from the body/head loaf.

    In a mug or small bowl, whisk egg together with 1 tablespoon of water, gently brush this egg wash over the tops and sides of the head and body.

    Generously scatter black sesame seeds over the whole loaf.

    You can attach olive slices for eyes at this point, or you can add them after it’s baked. If adding the olive eyes now, I like to secure them with toothpicks - you can remove them after they bake.

    Bake body on the center rack of your oven for 35-40 minutes.

    A 5 part image showing the spider head and body before and after rising again, then befing brushed with egg, coated in sesame seeds, and baked.

    As soon as the body is in the oven, divide remaining dough into 8 equal sized pieces.

    Roll each dough piece into a ~ 12” long rope.

    Place dough ropes onto the 2 smaller baking sheets, forming each into angular spider legs, as shown.

    A 5 part image showing the remaining dough being divided into 8 parts, rolled into logs, and formed into legs.

    Cover with plastic wrap and allow to rise for another 30 minutes, as the body bakes.

    Once the body is done, brush the legs with egg wash, sprinkle with sesame seeds.

    Bake legs for 15-18 minutes.

    A 5 part image showing the spider leg bread sticks rising, being brushed with egg, coated in sesame seeds, and baked.

    Allow all pieces to cool before assembling. If you’re making this ahead of time, store all pieces in an airtight container until ready to use.

    Serving

    Use a sharp knife to cut the top off the back of the spider body.

    Carefully scoop out some of the bread, leaving ¾" - 1" thick shell all the way around. Chop up removed leftover bread for use as dippers.

    A 5 part image showing the top being cut off the spider body, and bread being scooped out to carved the bread bowl.

    If you like, use some of the cut off crust to cut an hourglass shape to make it a “black widow” style bread bowl

    A 2 part image showing an hour glass shape being cut from the bread cutting.

    If using for cold dip

    Place body on a serving dish. Use a sharp paring knife to cut 4 little X slashes on each side of the body, evenly spaced out.

    Carefully push one end of a “leg” bread stick into each X cut.

    A 5 part image showing the legs being attached to the body of the spider bread bowl.

    If you haven’t already attached the eyes, do so now.

    Add dip to the cavity, garnish as desired and serve with desired dippers - leftover bread, corn chips, crackers, vegetables, etc.

    A 2 part image showing the completed spider bread bowl from front and overhead views.

    If using for Hot Dip

    Brush inside of the hollowed-out bowl with olive oil. Bake at 350 for another 10 minutes or so, just to dry it out a bit.

    Place body on a serving dish. Use a sharp paring knife to cut 4 little X slashes on each side of the body, evenly spaced out.

    Carefully push one end of a “leg” bread stick into each X cut.

    If you haven’t already attached the eyes, do so now.

    Immediately before serving, add hot dip to the cavity, garnish as desired and serve.

    A black spider bread bowl, filled with dip and surrounded by red tortilla chips.

    Tips for Success

    How much dip your bread bowl will hold will depend on how you form and carve it.

    I recommend aiming to have at least 3-4 cups of dip on hand - you can always add more to refill if needed.

    *****

    Only add your edible eyes before baking if you’re using something like sliced olives or jalapeno slices.

    Candy Eyes will dissolve or melt, between the moisture in the dough, and the heat from the oven.

    *****

    Using the “for hot dip” instructions above - even for cold dip - goes a long way to preventing the bread from getting soggy when dip is added.

    To further prevent sogginess, you can either

    - Carve the bread to be able to fit a bowl inside it, serving the dip from an actual bowl. This works for hot or cold dips.

    Or

    - Line the carved cavity of your bread bowl with large lettuce leaves, before adding the dip. I don’t recommend this for hot dips, though - they’ll wilt the lettuce.

    *****

    The egg wash is important for flavour, finish, AND adhering the sesame seeds - don’t skip it!

    If you need to avoid eggs, you can substitute some melted butter - melted garlic butter, if you’d like!

    A Halloween bread bowl, shaped like a black spider and filled with dip.

    More Halloween Ideas

    If you're still considering ideas for Halloween recipes and other ideas, be sure to check out my:

    3D Halloween Bat Cupcakes
    Bacon Wrapped Mummy Meatloaf
    Black Velvet Cupcakes
    Bloody Eyeball Cupcakes
    Bloody Eyeball Halloween Punch
    Breakfast Mummy Pastries
    Easy Halloween Bat Cupcakes
    Easy Spider Web Cookies
    Fudgy Halloween Brownies
    Glazed Halloween Popcorn
    Gluten Free Mummy Dogs
    Gluten-Free Mummy Jalapeno Poppers
    Halloween Pavlova
    Halloween Shooters
    Halloween Spider Web Cupcakes
    How to Carve a Pumpkin Like a Pro
    Lychee "Bloody Eyeball" Pancakes
    Mummy Dogs
    Mummy Jalapeno Poppers
    Nightmare Before Christmas Cookies

    A black spider bread bowl, filled with dip and surrounded by red tortilla chips.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below!

    A black spider bread bowl, filled with dip and surrounded by red tortilla chips.

    A black spider bread bowl, filled with dip and surrounded by red tortilla chips.
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    5 from 1 vote

    Spider Halloween Bread Bowl

    Want to get a bit extra with your Halloween bread bowl dip? Try this spider bread bowl! It's easier to make than you might think, & visually stunning!
    Prep Time30 mins
    Cook Time58 mins
    Rising time1 hr 45 mins
    Total Time3 hrs 13 mins
    Course: Appetizer, Snack
    Cuisine: American, Halloween
    Diet: Vegetarian
    Servings: 12 People
    Calories: 160kcal
    Author: Marie Porter

    Equipment

    2 Baking Sheets

    Ingredients

    Dough:

    • 1.5 cups warm - not hot - water
    • 4 teaspoon Active Dry Yeast
    • 2 Tablespoon Granulated Sugar
    • 3 ½ cups All Purpose Flour
    • 2-3 teaspoon Garlic powder
    • 2 teaspoon Salt
    • Black gel food colouring

    Assembly:

    • 1 Large egg
    • 1 tablespoon Water
    • Black sesame seeds
    • Green olives with pimento or 2 confectionary eyeballs.

    Instructions

    • Measure warm water into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
    • In a large mixing bowl, combine flour, garlic powder, and salt. Pour in yeast mixture and a copious amount of black food colouring, stir well to combine.
    • Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.
    • Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.

    Assembly & Baking:

    • Line 1 large baking sheet - and 2 smaller baking sheets - with parchment paper, scatter sesame seeds over each.
    • Once dough has doubled, punch it down, and divide it out into 2 equal sized pieces.
    • On the large prepared baking sheet, form one round into the body of the spider. I like to do a round / dome / boule shape, but you can elongate it if you want to go for accuracy.
    • Take about ⅕ of the remaining half of the dough, and form another ball shape for the head. Wrap the ⅘ remaining dough in plastic, set aside.
    • Place the head next to the body - touching it, but just barely. You want to leave some room for expansion.
    • Cover loosely with plastic wrap and allow to rise for another 45 minutes or so.
    • Once time is up, preheat oven to 350 F, remove plastic wrap from the body/head loaf.
    • Whisk egg together with 1 tablespoon of water, gently brush over the tops and sides of the head and body.
    • Generously scatter black sesame seeds over the whole loaf.
    • You can attach olive slices for eyes at this point, or you can add them after it’s baked. If adding them now, I like to secure them with toothpicks - you can remove them after they bake.
    • Bake body for 35-40 minutes.
    • As soon as the body is in the oven, divide remaining dough into 8 equal sized pieces.
    • Roll each dough piece into a ~ 12” long rope.
    • Place dough ropes onto the 2 smaller baking sheets, forming each into an angular “leg”, as shown.
    • Cover with plastic wrap and allow to rise for another 30 minutes, as the body bakes.
    • Once the body is done, brush the legs with egg wash, sprinkle with sesame seeds.
    • Bake legs for 15-18 minutes.
    • Allow all pieces to cool before assembling. If you’re making this ahead of time, store all pieces in an airtight container until ready to use.

    Serving:

    • Use a sharp knife to cut the top off the main body round.
    • Carefully scoop out some of the bread, leaving ¾" - 1" thick shell all the way around. Chop up removed bread for use as dippers.

    If using for cold dip:

    • Place body on a serving dish. Use a sharp paring knife to cut 4 little X slashes on each side of the body, evenly spaced out.
    • Carefully push one end of a “leg” bread stick into each X cut.
    • If you haven’t already attached the eyes, do so now.
    • Add dip to the cavity, garnish as desired and serve with desired dippers - leftover bread, corn chips, crackers, vegetables, etc.

    If using for hot dip:

    • Brush inside of the hollowed-out bowl with olive oil. Bake at 350 for another 10 minutes or so, just to dry it out a bit.
    • Place body on a serving dish. Use a sharp paring knife to cut 4 little X slashes on each side of the body, evenly spaced out.
    • Carefully push one end of a “leg” bread stick into each X cut.
    • If you haven’t already attached the eyes, do so now.
    • Immediately before serving, add hot dip to the cavity, garnish as desired and serve.

    Nutrition

    Calories: 160kcal | Carbohydrates: 32g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 397mg | Potassium: 88mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 2mg

    A Halloween bread bowl, shaped like a black spider and filled with dip.

    Related posts:

    Several mummy dogs on a plate, each has 2 candy eyeballs. Mummy Dogs A plate of pastry wrapped Halloween mummy jalapeno poppers, each with 2 candy eyes. Mummy Jalapeno Poppers Close up view of homemade Clodhoppers candy: clusters of cashew pieces, graham crackers, and white chocolate. Clodhoppers Recipe A mixed platter of Nightmare Before Christmas cookies: Jack Skellington face cookies & squares of Sally cookies that look like patchwork. Nightmare Before Christmas Cookies
    « Mummy Jalapeno Poppers
    Easy Royal Icing »

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    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

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