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Chocolate Bunny Bread




Source of Recipe


Aunt Saunny

Prep Time: 20
Cook Time: 40
Servings: 1 rabbit

Ingredients

Bread Machine Recipe:
2/3 cup milk (70 to 80°F/20 to 25°C) 150 mL
1 egg 1
2 tbsp butter or margarine, cut up 30 mL
2 tsp vanilla 10 mL
1/2 tsp salt 2 mL
2 cups all-purpose flour 500 mL
1/3 cup sugar 75 mL
3 tbsp cocoa powder 45 mL
1 tbsp bread machine yeast 15 mL
1/4 cup milk chocolate or peanut butter chips 50 mL

Directions

To make dough: Add all ingredients, except chocolate chips, to bread machine pan in the order suggested by manufacturer; process on dough/manual cycle. (Dough can be made in all-size bread machines.) When complete, remove dough to floured surface; if necessary, knead in additional flour to make dough easy to handle.

To shape: Divide dough in half.

For body - knead chocolate chips into one piece of dough; form into ball. Place on ungreased large baking sheet; flatten to 5-inch (12 cm) round.

For head - form 1/3 of remaining dough into ball; place above body. Flatten slightly; attach to body by pinching together.

For nose - pinch off 1/2-inch (1 cm) ball from remaining dough; place on head. Divide remaining dough into six pieces.

For arms - roll two pieces into balls and attach to each side of the body.

For feet - shape two pieces into 2-inch (5 cm) ropes and attach to the body.

For ears - shape remaining two pieces into 4-inch (10 cm) ropes and arrange above head, tucking ends under head.

Cover; let rise in warm place 30 to 45 minutes or until doubled. (If desired, brush bunny with 1 egg beaten with 1 tsp/5 mL water.)

TO BAKE: Bake in preheated 350°F (180°C) oven for 35 to 40 minutes or until done, tenting with foil after 15 minutes to prevent overbrowning. Remove from pan; cool on wire rack. Decorate as desired.

TO MAKE BUNNY BY HAND: Substitute 1 envelope (8 g or 1 tbsp/15 ml) quick rise instant yeast for the bread machine yeast in the recipe.

Reserve 1 cup (250 ml) flour. Mix 1-1/4 cups (300 ml) flour, sugar, cocoa powder, yeast and salt in large bowl. Heat milk and butter or margarine until very warm (125 to 130°F/50 to 55°C).

Stir into dry ingredients. Beat in egg and vanilla. Mix in enough reserved flour to make a soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover; let rest 10 minutes. Shape and bake as indicated above.