Easter Bunny Bread
Easter Bunny Bread Recipe
Description: 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.
Yield: 24 servings
Serving size: 1
Calories per serving: 7,606.667
2 loaves (1 pound each) frozen white bread dough, thawed
2 sliced almonds
1 egg, lightly beaten
1 dip of your choice
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 350Â° 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.
Recipe formatted with the Cook'n Recipe Computer Software from DVO Enterprises.