Easter Bunny Bread
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. —Taste of Home Test Kitchen
24 ServingsPrep: 20 min. + rising Bake: 25 min. + cooling
- 2 loaves (1 pound each) frozen bread dough, thawed
- 2 raisins
- 2 sliced almonds
- 1 egg, lightly beaten
- Dip of your choice
- 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.
on Feb. 27, 2013 at 9:31 AM