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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This Bunny Bread is a Buffet for the vegetable dip in it's belly. A decoritive center piece for the Easter table. or as a vegetable tray appetizer. This recipe is adapted from the Quick cooking Magazine March/April 2001. Ingredients:
ingredients |
2 loves ( 1 lb each ) frozen bread dough, thawed |
2 raisins |
2 sliced almonds |
1 egg, lightly beaten |
lettuce leaves |
dip of your choice |
Directions:
1. 1)Preheat oven to 350
2. 2)Cut a fourth off of one loaf of dough; Shape into a pear to form the head. For body, flatten remaining portion into a 7-inch x 6-inch oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 -inch deep, on each side of head for whiskers.
3. 3)Cut second loaf into four equal portions. For ears, shape two portions into 16-inch ropes; fold in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into 3 1/2 -inch oval for back paws. Cut two i-inch slits on top edge for toes. Position on each side of body.
4. 4)Divide the fourth portion of dough into three pieces. Shape two pieces into 2 1/2 -inch balls for the front paws; shape the remaining piece into two 1-inch balls for the cheeks and one 1/2 -inch ball for the nose. Place paws on each side of the body; cut two 1-inch slits for toes. Place cheeks and nose on face Add raisins for the eyes and the Almonds for the teeth.
5. 5)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.
6. 6)Place bread on a lettuce-lined 16-inch x 13-inch serving tray. Cut a 5-inch x 4-inch oval in the center of body. Hollow out bread, leaving a 1/2-inch shell ( remove bread save for another use ) Line with lettuce and fill with dip.
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