Bunny Bread

With Easter just around the corner try this fun version of "French Bread" shaped into a Bunny. Cut out the belly of the bunny and fill with your favorite dip, serve along a vegetable tray and extra bread for dipping.
My recipe is so close the Anneliese's Recipe, however for convenience sake I will post my version here.
I doubled the recipe (except the yeast amount) to have extra bread on hand for dipping.

  • 2 tablespoons of quick rise yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 1/2 cups warm water
  • 2 tablespoons oil
  • 5 1/2 - 6 1/2 cups flour
  • 1 beaten egg mixed with 1 tablespoon water to brush over bread
  1. Mix all the dry ingredients together, including the dry quick rise yeast, holding back about 1 cup of flour.
  2. Make a well in the center of the flour mixture.
  3. Add the oil and water in the center slowly incorporating the dry ingredients with the wet.
  4. Knead together til a soft dough that is no longer sticky using a bit of the extra flour as needed to make it smooth and elastic.
  5. Divide the dough into the parts for the bunny like the picture. There is no exact size, just big enough to fit you baking sheet.
  6. Use two raisins for the eyes, two almond slices for the teeth, and cut in the whiskers and into the paws with a sharp knife or kitchen shears.
  7. Brush the dough with the beaten egg.
  8. Let rise on for 30-40 minutes, covered with a tea towel.
  9. Bake at 400 for 20 minutes or until golden brown.

Place the finished and cooled "bunny" onto a platter lined with lettuce leaves. Surround with a variety of cut vegetables. Cut out a whole in the tummy of the bunny and scoop out the bread saving it for dipping. Fill with you favorite dip. Serve extra bread along side for dipping as well.




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