This recipe is a really fun variation of ciabatta bread I posted last year.  I was making French bread style pizza for Casey one day with the ciabatta and my light bulb went off to make the pizzas into mummies for Halloween.  It was an immediate success with the boys and it’s too cute not to share! 🎃🥖

I brought it a step further and made a sweet dessert bread option, the vegan (or regular) cream cheese filling is a dead ringer for Danish or carrot cake frosting.  Um, yes please.  This is truly the easiest bread you will ever make, especially if you make it gluten free because there is only one proof needed.  Within less than two hours, warm pizza or sweet bread is ready to chomp!  Read all the notes carefully and you will see how easy this is.

Happy Halloweenie my friends and remember, life is short so eat dessert (or mummy pizza bread) first…safely!  💙👩🏻‍🍳👻🎃

**As always, please check which brands are safe for your needs**

 Ingredients and Substitutions

Flour– This bread can be made with either regular bread flour or gluten free flour.  If using a gluten free flour blend, stick to the 140 g. per cup and use a blend that has xanthan gum.  Add ¼ tsp. per cup of flour if it does not have it.  There will have to be minor adjustments depending on the one you use, but they are minimal.  The gluten free version will be denser and more like a thick batter, the wheat flour will be looser.  The wheat flour version will also require a second “proof”, or rise, to the bread after it is on the sheet pan.  I also added a small amount of baking powder to the gluten free to help rise a bit more.  Note that on a more humid or rainy day, a handful more flour might be necessary.

Yeast – I used dried yeast when formulating this recipe because that is more readily available to the home baker.  If using fresh cake yeast in a recipe, increase the amount by 1/3.  Make sure it sits until it foams to ensure the yeast is alive, it will be feeding on the sugar.  Dead yeast will not bubble.

Cream Cheese (vegan or regular) – For vegan cream cheese I use Violife which is great.  Tofutti is another option if soy is ok for you.  Violife is coconut based so keep it refrigerated before and after making the filling as the coconut oil in it is very heat sensitive and will leak quickly once it gets the heat of the oven.

Safe pizza toppings – Have fun with this!  I use Violife cheese, homemade sauce, and Applegate turkey pepperoni.  Pesto is a great option if nuts and cheese are safe for you.

Proofing – Proofing dough is when it doubles in size.  It needs a warm environment.  I turn on my oven, put sheet pans on the stove, and place the bowl of dough on the pan.  When proofing ciabatta dough made with regular wheat flour for a second time, cover lightly with a kitchen towel.  In the warmer months this step isn’t necessary.

Author: Katie Martino Lopez

Prep Time: 10 minutes

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Cook Time: 35-40 minutes for loaves, 25-30 for rolls

Total Time: With proof time 1 1/2-2 hours

Yield: 2 ciabatta loaves or 12 rolls

Ingredients

Bread Dough

  • ½ oz. (1 Tbls. + 2 tsp., 15 g.) active dry yeast
  • 9 oz. (about 1 1/8 c.) warm water (approximately 110 degrees)
  • 1 tsp. sugar
  • 3 oz. (1/3 c., 75 g.) olive oil
  • 15 oz. (3 c., 440 g.) gluten free or regular bread flour
  • 1 ¼ tsp. salt
  • 1 ½ tsp. baking powder
  • 8 oz. (1 c.) warm water (approximately 110 degrees), may need less for bread flour

(Optional) Vegan or Regular Cream Cheese Filling

NOTE: Double if making both of the mummy breads with the sweet cream cheese filling. This amount is for one half of the dough.

  • 4 oz. vegan or regular cream cheese (if using regular cream cheese, let it come to room temperature)
  • 1 oz. powdered sugar
  • 1 tsp. vanilla extract
  • Cinnamon sugar for dusting (about 2 tsp. per ½ c. of granulated sugar, or to taste. 

Pizza toppings such as safe cheese, pepperoni, olives, peppers, etc.

Pizza sauce/pesto

Method

  1. Set oven to 425 degrees to help proof the dough and bake. Set a sheet pan aside to place on the stove to put the dough bowl on when ready to proof.  You do not have to proof it this way, but it does go faster.
  2. In a medium bowl, whisk together yeast, sugar and 9 oz. of warm water to bloom the yeast. The water should feel like comfortable bath water on the back of your wrist. If the water is too hot it will kill the yeast.  Let sit until foamy, the yeast is feeding off the sugar.  If there are no bubbles after a few minutes, discard.  The yeast is dead.
  3. While yeast is blooming, in a medium bowl whisk together flour, gluten free or bread, salt and baking powder. Omit baking powder if using regular bread flour.
  4. When yeast is ready, add the flour mixture, olive oil and 8 oz. warm water. Whisk to combine, removing lumps.  The dough will be very loose and wet, more like batter than bread dough.  The gluten free version will be denser and gummier than the bread flour.
  5. Cover the bowl with plastic wrap and set on the sheet pan on the stove to proof, or double in size. This goes relatively quickly. The dough will be bubbly and come up higher.  Do not let it get more than double or it will “overproof”, meaning the yeast will start to die.
  6. While the bread is proofing, prepare the cheese filling. Using a mixer, blend the safe cream cheese, confectioner’s sugar and vanilla until combined.  If using regular cream cheese, let it come to room temperature but DO NOT if using vegan cream cheese.  The fat will melt very quickly.
  7. When doubled, remove from the stove. Line a sheet pan with parchment paper.
  8. Reserve about ¼ of the dough in a separate bowl, then divide dough in half, pouring the dough on one side of the pan from the short side down. It should be about an 8”x 4” rectangle.  Pour the other half of the dough next to it.  If it is too loose, pour back in the bowl and add a handful of flour and mix.  Alternatively, you can drop batter to make rolls.  I get 12 per batch, but you can make them bigger if you’d like but get less out of the dough. 
  9. Pour reserved dough in either a pastry bag or gallon Ziploc with the corner cut off small.
  10. For sweet bread: Spread the cream cheese mixture on the loaf (loaves) or rolls, leaving a slight border. Be careful not to pull it through the bread. Pipe the remaining dough over the loaf in mummy stripes, then dust liberally with cinnamon sugar ONLY IF you are making it gluten free and immediately baking. For regular flour bread, dust after its second proof when it goes into the oven.
  11. For pizza loaf: Spread safe pizza sauce or pesto over the loaf (loaves) or rolls, leaving a slight border. DO NOT add too much sauce, it will make the bread soggy. Add safe cheese and other toppings. 
  • FOR GLUTEN FREE – Put pan in the oven and bake at 425 degrees for 35-40 minutes, or until browned. Cool completely on a rack before cutting and eating. It will be too wet if you cut beforehand.
  • FOR BREAD FLOUR – Cover pan lightly with plastic wrap and let proof one more time until doubled in size. When it has doubled, bake at 425 degrees for 35-40 minutes or until browned. Cool on a rack before cutting.
  • GLUTEN FREE – Ciabatta is much better when sliced and toasted once it is a day old or from the freezer.

Recipe Note

  • Breads should be refrigerated after cooling. Warm in a 350 oven to reheat.
  • These mummy breads freeze great! Wrap well in plastic then store in a freezer bag. Defrost in the refrigerator before rewarming in the oven.
  • Get creative with your toppings! Add jams, preserves or some chocolate chips to the sweet bread or any savory toppings you like for the pizza.

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Disclaimer

As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…

Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.

And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!

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