Easter Bunny Bread Recipe

Source: Originally published as Easter Bunny Bread in Quick Cooking March/April 2001, p13

Recipe type: Appetizer/Seasonal

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Ingredients

Instructions

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 ¾ 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 ½-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 ½-in. shell (discard removed bread or save for another use).
Line with lettuce and fill with dip