Halloween Owl Bread Recipe

In a large bowl, combine 1 1/2 cups flour, brown sugar, undissolved yeast, salt, cinnamon, and allspice. Heat water, pumpkin, and butter until very warm (120F to 130F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolk and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; reserve 1/2 for second owl. Divide remaining dough into 2 equal pieces. To make body, shape one piece into 7 x 5-inch oval. Place on greased baking sheet. Divide remaining dough into 2 equal pieces; shape one piece into smooth (4-inch diameter) circle; place above body for head. Remove 1/4 of remaining dough piece; divide into 2 pieces and roll into balls. Place balls above head for ears; pinch tops to make pointed ears. Divide remaining dough into 2 equal pieces; roll each to 6-inch rope. Place one rope on each side of body for wings. With sharp knife, cut 2 (3/4-inch diameter) circles on head for eyes. Press 1 raisin in center of each circle. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Repeat with reserved dough to make second owl.

With scissors, make one snip in "V" shape on faces for beak. Make one snip on each ear and several snips on wings for feathers. Re-cut eyes if needed. Slightly beat reserved egg white with 1 tablespoon water; brush on owls. Sprinkle wheat germ on body only. Bake at 375F for 20 minutes or until done. Remove from baking sheets; cool on wire racks. Decorate with Powdered Sugar Glaze, if desired.

Powdered Sugar Glaze In a small bowl, combine powdered sugar and milk. Stir until smooth.

Nutrition Information Per Serving: Serving size: 1 slice (2-ounces)

Calories 170; Total fat 3.5 g; Saturated fat 2 g; Cholesterol 15 mg; Sodium 180 mg; Carbohydrates 31 g; Dietary fiber 1 g; Sugars 11 g; Protein 3 g