Edible Bread Monsters

To begin, preheat the oven to 400° F. Divide the dough evenly among sculpters, reserving a chunk for colored dough. Divide the designated chunk into smaller balls, dip a toothpick in the coloring paste and dab one of the dough balls, then knead coloring into dough. Repeat this until the desired color is achieved. To create their monsters, kids can try a variety of techniques, such as rolling balls and snakes of dough, cutting out shapes, using scissors to snip a furry texture, or using a garlic press to create hair. Raisins also make great eyes, spots, collars, or buttons. When the monsters are done, carefully place them on a greased cookie sheet. Cover them with plastic wrap or a damp cloth and let them rise an additional 10 to 15 minutes before baking. If you want a shiny finish, whisk together the 1 egg white and 1 tablespoon of water and brush on just before baking. Bake for 15 to 20 minutes or until golden brown, then transfer to a wire rack to cool.


	\| home \| back to Bread Crafts \| Edible Bread Monsters Store-bought bread dough Concentrated food-coloring paste Raisins 1 egg white, optional 1 tbsp. water, optional To begin, preheat the oven to 400° F. Divide the dough evenly among sculpters, reserving a chunk for colored dough. Divide the designated chunk into smaller balls, dip a toothpick in the coloring paste and dab one of the dough balls, then knead coloring into dough. Repeat this until the desired color is achieved. To create their monsters, kids can try a variety of techniques, such as rolling balls and snakes of dough, cutting out shapes, using scissors to snip a furry texture, or using a garlic press to create hair. Raisins also make great eyes, spots, collars, or buttons. When the monsters are done, carefully place them on a greased cookie sheet. Cover them with plastic wrap or a damp cloth and let them rise an additional 10 to 15 minutes before baking. If you want a shiny finish, whisk together the 1 egg white and 1 tablespoon of water and brush on just before baking. Bake for 15 to 20 minutes or until golden brown, then transfer to a wire rack to cool.