Easter Bunny Bread
Source of Recipe
Sue Edwards
Recipe Introduction
With its toothy grin, lovely golden crust and tummy that's perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old.
List of Ingredients
Easter Bunny Bread
24 ServingsPrep: 20 min. + rising Bake: 25 min. + cooling
Ingredients
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Dip of your choice
Recipe
Cut a fourth off of one loaf of dough; shape into a pear to form head.
For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet.
Place head above body.
Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions.
For ears, shape two portions into 16-in. ropes; fold ropes in half.
Arrange ears with open ends touching head.
Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws.
Cut two 1-in. slits on top edge for toes.
Position on each side of body.
Divide the fourth portion of dough into three pieces.
Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose.
Place paws on each side of body; cut two 1-in. slits for toes.
Place cheeks and nose on face.
Add raisins for eyes and almonds for teeth.
Cover and let rise in a warm place until doubled, about 30-45 minutes.
Brush dough with egg.
Bake at 350° for 25-30 minutes or until golden brown.
Remove to a wire rack to cool.
Place bread on a serving tray.
Cut a 3-1/2-in. circle in center of body.
Hollow out bread, leaving a 1/2-in. shell (discard removed
bread or save for another use).
Place a 1-cup shallow bowl in the hole and fill with dip.
Yield: 1 loaf.
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