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Cheese and leek spider bread with garlic butter dip

Cheese and leek spider bread with garlic butter dip image
Difficulty Easy
Preparation 25 min
Cooking 25 min


8 servings
    • 1   tbsp
    • 2  
    • 500   g
    • 30   g
    • 1,5   tsp
    • 50   g
    • 300   ml
    • 50   g
    • 1  
    • 2  
  • To decorate

  • For the garlic dip

    • 100   g
    • 2  


    This creepy-crawly sharing bread makes a fun centrepiece for a Halloween party spread. 

  1. Heat the oil in a frying pan and fry the leeks gently for 5-6 minutes until soft. Set aside to cool.

  2. Put the bread flour, yeast, sugar, salt and butter in a free-standing mixer with a dough hook attached. Add the milk and mix for 4-5 minutes, until you have a smooth dough. Add the leeks and cheese and mix again until combined. Alternatively, mix by hand until the dough has come together, add the leeks and grated cheese, and then knead on a floured work surface for 10 minutes until smooth.

  3. Transfer the dough to an oiled bowl and cover. Leave to rise for 1½–2 hours, or until doubled in size. Turn out on a floured work surface and shape into a round. Divide into two and use one half to shape into a round for the body. Place to one end of a baking tray.

  4. Divide the remaining dough into two, then shape one half into a round to make the head. Sit alongside the body on the tray, leaving a gap. Divide the remaining dough into four and roll into long sausages to make the legs. Place them in the gap between the body and head, bringing one set around the body and then the rest around the head. Cover loosely and leave to prove again for around an hour, until risen.

  5. Preheat the oven to 200C, fan 180C, gas 6. Brush the spider all over with beaten egg and stick two olives in the head for the eyes. Bake for 25 minutes, until risen and golden. Remove from the oven and leave to cool.

  6. Cut a hole in the spider’s back and sit a ramekin inside. Melt the butter and garlic together in the microwave, then pour into the ramekin. Add two little triangles of roasted pepper as fangs and serve.

  7. Nutritional information per portion. Portion size 190g.

Nutrition per serving

Kcal 475
Proteins (g) 13
Fats (g) 22
Fibre (g) 4