Directions

Step 1. Mix and Shake

1. Add warm water (90 – 105⁰) to your PrepPal™.

2. Sprinkle contents of yeast packet onto the water in the PrepPal™ and stir gently with a fork or whisk to disrupt any lumps.

3. Add food coloring, if you like, and to your desired color level.  Stir to disperse the color.

4. Add contents of one bread mix bag to your PrepPal™.

5. Secure the lid with all five snaps and shake vigorously for 30 seconds or until all of the flour is incorporated.

6. Open the PrepPal™ and scrape any dough from the lid as well as the sides and bottom of the container. If any flour remains, gently press into the dough ball using a spatula.

7. Close the lid with two of the snaps to allow fermentation gases to escape.

Step 2. Proof

1. Find a warm spot to allow the dough to double in volume. This process is called proofing and the time will be dependent upon the temperature. The ideal temperature for proofing is about 75⁰. Note: See Baking Tips and Techniques for proofing options.

Step 3. Bake

1. Preheat oven to 425⁰. 

2. Once the dough has doubled in volume, remove the PrepPal™ lid and using a spatula, gently transfer the dough to a Halloween shaped baking pan or 2 quart casserole dish lined greased with pan release spray such as Pam.  

3. Using your hands, separate the dough to create eyes and mouth, if needed for your specific Halloween shaped pan.

4. Bake on center rack of oven for 25-30 minutes, rotating pan once during baking time. Bread is fully baked when bottom of loaf, when tilted gently out of the pan, reveals a rich golden brown bottom. Take caution, using oven mitts when checking to see if bottom crust is the correct color. Top should be a nice golden brown. Alternatively, insert digital thermometer into center of loaf. Temperature should be 190 – 200⁰. 

5. Cool on rack before slicing.