Halloween is fast approaching and we wanted to get our readers in on the fun. Below is a festive way to enjoy our Artisan bread with a luscious Salmon Avocado dip. Apparently, this mummy’s brain never rotted away! It will be a hit for Halloween parties or just with your kiddos!
Mummy Bread Bowl
Start out with Gluten-Free-Bread’s Artisan Bread Recipe. (You’ll also need a single colossal black olive for the mummy’s eyes.) In step 1, do not cover and allow bread to rest for 2 hours. Instead, skip steps 2-4.
In step five use your hands to flatten out the dough into a 6 in. x 12 in. rough oval about 1/4 an inch thick. This is where the recipe takes off on a spooky tangent, so ignore the rest of the recipe and follow the instructions below.
Preheat oven to 400 degrees F.
Using a pizza cutter, slice two 1/2 inch wide strips from the long side of the dough. Then cut the remainder of the dough into 1/2 inch wide strips from the short end. Place a smaller oven safe bowl (here’s a good one) upside down on a parchment-lined baking sheet.
Use the shorter strips of dough to cover the bowl in a mummy wrapped sort of fashion, occasionally weaving a piece under another and never going more than two pieces thick. Be sure to leave a few gaps here and there to allow heat to escape while cooking.
When you’ve wrapped the bowl like a dead pharaoh, take the remaining long pieces of dough and twist them around each other. Use your fingers to brush the ends of the dough already wrapped on the bowl with water. Press the dual twisted dough pieces around the rim of the bowl so it is attached to the rest of the dough. Press top of mummy flat, imitating the bottom of the mold bowl. This way, the bowl will rest evenly when it’s filled with dip later.
On what will be the front of the bowl, separate the two pieces of the rim wrap in two places. Cut the olive in half and wedge each half into the spaces you made in the dough rim.
Place baking sheet in oven and bake about 25 minutes or until the dough begins to brown. Then gently pry the mummy from its mold bowl. If the inside of the mummy isn’t browned yet, you can return it to the oven without the bowl for another 5 minutes or so.
This only uses 1 pound of our artisan bread recipe, but if you make another loaf in the traditional way, you can cube it up and use with this mummy bowl and brain dip recipe.
While the bread bowl bakes, make your cerebral dip.
Brain Salmon Avocado Dip
What you’ll need:
• 2 very ripe avocados, peeled and core removed
• 1-14 oz. can pink salmon, any stray bones removed
• 1 cup raw kale, chopped
• 1 medium cucumber, peeled, seeds removed and finely chopped
• 2 tbsp. dried tarragon
• 1/4 cup fresh lemon juice
• 1-2 tbsp. olive oil
• Salt and Pepper, to taste
1. In a medium bowl, mash avocado flesh with a fork and stir lemon juice into it.
2. Mix salmon and olive oil into avocado.
3. Stir in cucumber, kale, and tarragon.
4. Taste. Add salt and pepper as needed.
5. Don’t over stir to keep a chunky, grisly texture.
Put it together for Party Time
Make sure to let bread mummy bowl cool completely so dip doesn’t weaken it.
Just before serving, heap dip into the mummy bowl and turn the eyes outward so your guests or kids feel freaked out by their food watching them.
Let us know if you try this and how it turned out for you!