Halloween: Skeleton Bread

1. Thaw and let bread rise according to manufacturer's instructions.
2. Punch down dough; divide in half.
3. Set 1 half aside.
4. Cut remaining half into thirds.
5. With 1 of the thirds, form head shaped like a light bulb.
6. With scissors, cut eyes, nose and mouth.
7. Place head at end of greased 17x11 inch rimmed baking sheet.
8. Shape second third into 3 inch long triangle; place, point down, below head to form body.
9. Divide remaining third of dough into 7 pieces; roll into sausages.
10. Arrange 3 on each side of upper body for ribs.
11. Use remaining piece for neck.
12. Halve reserved dough.
13. With 1 half, make 4 logs for upper and lower legs; attach to body.
14. With two-thirds of the remaining dough, make 4 logs for upper and lower arms; attach at shoulders.
15. With remaining dough, make 2 small and 2 large triangles for hands and feet.
16. With scissors, make 4 cuts at broad ends of triangles for fingers and toes; attach to arms and legs.
17. Cover and let rise for 30 minutes.
18. Whiski egg with water; brush some over joints, pressing to seal.
19. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds.
20. Bakei in 375/190 oven for about 15 minutes or until golden.