I love this bunny bread. I make it every Easter and have it at my Easter dinner. Sometimes I cut a hole in the tummy and fill with dip, or eat it as bread with dinner. S0 easy to make and my kids love helping me. I have also made this with rosemary bread and wheat bread.
- 2 (1 pound) loaves frozen bread dough, thawed
- 2 raisins
- 2 sliced almonds
- 1 egg, beaten
- 6 lettuce leaves
- 1 Grease a baking sheet.
- 2 Cut off 1/4 of the dough from 1 loaf and form into a pear-shaped ball for the bunny head.
- 3 Form the remaining 3/4 loaf into a fat oval shape for the body. Place the body onto the prepared baking sheet and attach the head by pinching the 2 pieces together.
- 4 Make narrow cuts, about 3/4 in deep, on each side of head for whiskers.
- 5 Cut second loaf of dough into 4 equal pieces. Roll 2 pieces into 16-inch ropes. Fold each rope in half, and pinch the ends to the head to form ears.
- 6 Cut the third piece of dough in half and shape into 2 ovals about 3 1/2 inches long for back paws. Attach the paws to the bottom sides of the body. Make two 1-inch cuts on the paws for toes.
- 7 Cut the remaining dough into 3 pieces. Form 2 pieces into balls and pinch on sides for front paws.
- 8 Divide the remaining piece of dough into 3 equal pieces and roll into 1-inch balls. Press the dough balls onto the the face to form two cheeks and a nose.
- 9 Press raisins onto the face to make eyes.
- 10 Press almond slices close together onto face to make bunny teeth.
- 11 Cover and let dough rise in a warm place until doubled, 30 to 45 minutes.
- 12 Preheat oven to 350 degrees F (175 degrees C).
- 13 Brush the loaf lightly with beaten egg.
- 14 Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove to a wire rack to cool.
- 15 To serve, line a serving platter with lettuce leaves and place the bunny in the center.
- Calories 263.6
- Carbohydrate 44 g
- Cholesterol 18.6 mg
- Fat 4.2 g
- Fiber 3.7 g
- Protein 9.8 g
- Saturated Fat 0.2 g
- Sodium 516.4 mg
- Sugar 3.9 g