Easter Bunny Bread
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. —Taste of Home Test Kitchen
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
Directions
* 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
© Taste of Home 2012
2 of 2
Easter Bunny Bread (continued)
Directions (continued)
* 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.
*
© Taste of Home 2012
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