Snack: Witch's Finger Bread Sticks with Maple Mustard Dip

Recipe by Gina Marie Miraglia Eriquez We guarantee you'll be cackling with delight as you roll and stretch bread dough into these shockingly realistic gnarled fingers, from the fungus-green almond-slice nails with bloody cuticles, to the pretzel-salt war

Ingredients

1 1/2 cups warm water (105 °F to 115 °F)
1 tablespoon sugar
1 (1/4-ounce) package active dry yeast
4 cups all-purpose flour
1 1/2 teaspoons salt

Instructions

Stir together water, sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment until sugar is dissolved; let stand until yeast bubbles, about 5 minutes.
Beat in 1 cup of flour on low speed until combined.
Clean dough from paddle, then attach dough hook. Add 1 1/2 teaspoons salt and 2 1/2 cups flour to mixture and beat until dough pulls away from the side of the bowl, about 3 minutes. (If dough is too sticky, add enough of 1/2 cup remaining flour, 1 tablespoon at a time, until dough is no longer sticky.)
Oil a large bowl and transfer dough to bowl, then turn dough over to coat it with oil. Cover bowl with a dry towel, then let dough rise in a draft-free place at warm room temperature until it is double in size, about 1 hour.

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