• 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.