Saturday, April 11, 2009

Bunny Bread

I found this recipe many years ago in Quick Cooking magazine. My whole family loves it!

2 1-lb loaves of frozen bread dough, thawed (or your homemade bread dough for 2 1-lb loaves)
dried cherries or raisins
slivered almonds
1 egg

From 1 loaf, take 1/4 and make a pear shape for the head. Place on a greased cooking sheet. Using a sharp knife, make several diagonal cuts on each side of the head for the whiskers.
With remaining 3/4 loaf, shape a rectangle for the body, place below the head.

Divide the second loaf into 4 equal portions. Take 2 of the portions and make ropes, fold over and place ends next to head for the ears.
Take a third portion and divide into half, making 2 balls, place at the bottom sides of the body for the hind legs. Make 2 slits using a sharp knife on the outer edges.
Take the remaining portion and divide in half. From one half, make 3 small balls (one should be slightly smaller than the other two) and place on face for cheeks and nose.
From the other half, make 2 balls and place near the top of the body for front legs, using a sharp knife make two slits on the outer edges.
Place raisins or cherries for eyes and almonds for teeth.
Brush with beaten egg.

Let rise in a warm place for about 30 minutes.

Bake at 350 for 25-30 minutes. Let cool.

Once cool cut out the tummy to create a bowl for serving dip. (I used a cream cheese container as a pattern for the circle)

I inserted the cream cheese container in the tummy to hold the dip but you can just put the dip into the tummy if you like. I just prefer to not have the soggy bread around the dip.

Place bunny on a serving tray and surround with lettuce and fresh vegetables. Everyone will love it!

I served Fiesta Dip in the tummy- it is a Ranch dressing recipe. Take 2 cups sour cream, stir in one package of Ranch Fiesta dip mix and 1/2 cup shredded cheddar cheese. Serve with carrots, celery, radishes and green pepper slices.

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