Easter Bunny Bread

Source: www.tasteofhome.com

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 Servings
Prep: 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
  • Lettuce leaves
  • 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.
  • Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
  • Place bread on a lettuce-lined 16-in. x 13-in. serving tray.
  • Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Linewith lettuce and fill with dip.
  • Yield: 1 loaf.
© Taste of Home 2012
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Filed under Dips, Easter Breads

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