Monday, November 11, 2013
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.
2 loaves (1 pound "each") frozen bread dough, thawed
2 sliced almonds
1 Eggland's Best Egg, lightly beaten
Dip of your choice (see 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 30-40 minutes.
Brush dough with egg. Bake at 350° for 25-30 minutes 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.