Printable | Taste of Home

Easter Bunny Bread

2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
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. 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

Printed from tasteofhome.com May 11, 2008

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Easter Bunny Bread cont.

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). Line with lettuce and fill with dip.

Yield: 1 loaf.