Hopping Easter Bunny Bread Recipes

EASTER BUNNY BREAD

Steps:

• Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7x6-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 30-45 minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or 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.

HOPPING EASTER BUNNY BREAD

Steps:

• 1. Soften active dry yeast in warm water; compressed yeast in lukewarm water. Blend milk, sugar, shortening, and salt. Cool till lukewarm; stir in about 2 cups of flour; beat well. Add eggs; mix well. Stir in softened yeast. Add orange juice, peel, and remaining flour to make a soft dough. Let rest 10 minutes.
• 2. Knead dough 5 to 10 minutes on lightly foured surface till smooth and elastic. Place in lightly greased bowl, turning over to grease surface. Cover; let rise in warm place till double (about 2 hours). Punch down; cover and let rest 10 minutes.
• 3. To start bunnies, roll dough in rectangle 1/2 inch thick, on lightly foured surface. Cut dough in strips about 1/2 inch wide and roll between hands to smooth. Shape in curlicue or twist bunnies as directed below.
• 4. Cover and let rise in warm place till light and nearly double (45-60 minutes). Bake at 375 degrees for 12-15 minutes. Frost while warm with Sugar Glaze. Makes about 2 1/2 dozen.
• 5. Twist bunnies: For each, you'll need a 14 inch strip of dough. On lightly greased cookie sheet, lap one end of strip over other to form a loop; now bring end that's underneath up over top end, letting one extend to each side for ears. Pat tips of ears to shape in point. Roll small ball of dough for tail; place atop dough at bottom of loop. Let bunnies almost double before you put them in oven.
• 6. Curlicue bunnies: For each, you'll need a 10 inch strip of dough for body and a 5 inch strip for head. On lightly greased cookie sheet, make a loose swirl of the body strip. Swirl strip for head and place close to body (they'll "grow" together as dough rises). For ears, pinch off 1 1/2 inch strips and roll between hands till smooth and cigarshaped. Let point make tip of ear; snip off opposite end and place ear next to head. Pinch off a bit of dough and roll in ball for tail. Let bunnies almost double; bake.
• 7. Sugar Glaze: To two cups confectioner's sugar, add 1/4 cup hot water and 1 tsp butter or margarine; mix till well blended.

EASTER BUNNY ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, shortening, egg, celery seed, salt, sage, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until mixture resembles sand. Add milk, blend until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes., Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover with a kitchen towel; let rise until doubled, about 25 minutes., Preheat oven to 375°. Bake 10-12 minutes or until lightly browned. Brush with melted butter. Serve warm.

EASTER BUNNY BREADS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Preheat oven to 400°. Punch dough down. For each bunny, shape a 3-in. ball for the body; press a chocolate egg into each ball. Shape dough around egg so it is completely covered. For each head, shape a 2-in. ball; press a chocolate egg into each. Shape dough around egg so it is completely covered. Add a 1-in. ball for the tail and two 2x3/4-in. pieces for the ears. , Place bunnies 2 in. apart on greased baking sheets. Bake 12-15 minutes or until golden brown. Carefully remove from pans to wire racks to cool., For icing, in a small bowl, combine confectioners' sugar and water; tint pink with red food coloring. With a small new paintbrush, paint a nose and whiskers on each bunny.