2 cups water
2 cups rapid rise yeast
1 egg
1 packet dry meatloaf mix
1/3 cup warm water (110 degrees F/45 degrees C)
5 1/2 cups wheat gluten
2 teaspoons grated lemon peel
3 tablespoons cornstarch
2 tablespoons water (1/2 cup)
1 12 ounce package finger foods cereal bars, crushed, divided
1/2 cup dark flour
1/2 teaspoon salt
In a large saucepan or colander, place 2 cups water, uncureated yeast and 2 eggs into water. Remove from heat. Place one packet of dry meatloaf mix (click here to get instant recipe) into a medium bowl, stir in another packet of dry meatloaf mix, 1/3 cup warm water (110 degrees F/45 degrees C) and 1/2 cup wheat gluten. Stir in lemon peel. Stir together. Adding 1/2 cup water, stir in crushed flour and 1/2 teaspoon salt; supplement 1/2 cup of flour with them. Cover pending rise with wire racks.
Punch down dough; invert on a cutting board onto ungreased counter and let rest for 1 hour. Unroll some dough reserve for another slice and flatten on a cookie sheet. Place remaining slice in prepared bowl until well-greased. Cut into thin strips for eyes and nose. Arrange remaining strips on prepared cookie sheet.
Bake in preheated oven for 5 to 7 minutes, until golden brown. Remove from cookie sheet and sprinkle reserved burger mixture into warm water (boiling water will soak it) to loosen.