Bunny Bread W Recipes

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.

BUNNY BREAD W/DIP IN TUMMY!

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" oval; place on a greased baking sheet.
• Place head above body.
• Make narrow cuts, about 3/4" deep, on each side of head for whiskers.
• Cut second loaf into 4 equal portions.
• For ears, shape 2 portions into 16" ropes; fold in half.
• Arrange ears with open ends touching head.
• Cut a third portion of dough in half; shape into a 3 1/2" oval for back paws.
• Cut two 1" slits on top edge for toes.
• Position on each side of body at bottom.
• Divide fourth portion of dough into 3 pieces.
• Shape two pieces into 2 1/2" balls for front paws; shape the remaining piece into two 1" balls for cheeks and one 1/2" ball for nose.
• Place paws on each side of body at top of body.
• Place cheeks and nose on face. Add raisins for eyes and almond for teeth. *You can secure cheeks and nose with pieces of toothpick to hold in place. You can also use a halved white jelly bean instead of the almonds if desired. *Do not use the jelly bean though until just before serving, or it will melt a little and get grainy. (So place the teeth on just before serving.).
• Brush dough with egg.
• Cover and let rise for about 30-35 minutes or til doubled.
• Bake at 350º for 25-30 minutes til golden brown.
• Remove to a wire rack to cool.
• Place bread on a lettuce-lined 16x13" tray.
• Cut a 5x4" oval in center of body.
• Hollow out bread leaving a shell.
• Cut bread into cubes for dipping.
• Line hole in belly with lettuce leaves, fill with dip.
• Surround entire bunny with bread cubes, fresh veggies and crackers for dipping.
• *That is to be 2 (1 lb.) loaves of bread dough, there must be a glitch because it won't go through!

BUNNY BREAD

Steps:

• Bread:.
• Place bread ingredients in order according to manufactures directions of your machine.
• Press the dough cycle and let process for a bit if it needs more water slowly add.
• Set for dough cycle.
• Filling:.
• Meanwhile mix butter and sugar together and set aside.
• Mix raisins, chips and cinnamon together and set aside.
• When dough is ready punch down.
• Pinch 4 pieces (2 ears and 2 feet) of dough the size of a golf ball; 2 pieces (hands)1/2 the size of a golf ball; 2 pieces (cheeks)1/4 size of a golf ball.
• Make a flat disk out of each, place a tiny amount of the butter mixture and 1 chip and 1 raisin on each; bring up the side to enclose and make balls out of them, except for the ears shape into bunny ears, set aside.
• Roll rest of dough on a very lightly floured surface (a sil pad works great) into 18 x 8 rectangle.
• Spread the butter/sugar mixture on the dough.
• Sprinkle the raisin/ chip mixture on the butter. Bring up the long sides over into a wide roll tucking head edge down and bottom up.
• Tighten the neck area in shaping the head smaller then the body.
• Place on a greased cookie sheet.
• Pinch the ears on the head arranging where you would like them.
• The cheeks go next together on the lower part of the head have them touching using some of the egg wash to adhere.
• Place the hands on the chest adhereing with eggwash.
• And the feet at the bottom adhere with eggwash. I used peanuts for the toes but use what you like.
• Brush egg wash on the whole exposed surface of bunny and let rise in a warm place for 30 minutes.
• Preheat oven to 350 degrees. Bake 30 minutes.
• FYI-If the hands, feet, cheeks come off during baking you can adhear them to the bunny after cooled with decorating icing. And if they do come off they may be bake so they can be removed from oven if done. My bunny`s ears opened up so they looked really full and cool!
• Have fun and decorate as you want.

BUNNY BREAD

Steps:

• Grease a baking sheet.
• Cut off 1/4 of the dough from 1 loaf and form into a pear-shaped ball for the bunny head.
• 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.
• Make narrow cuts, about 3/4 in deep, on each side of head for whiskers.
• 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.
• 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.
• Cut the remaining dough into 3 pieces. Form 2 pieces into balls and pinch on sides for front paws.
• 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.
• Press raisins onto the face to make eyes.
• Press almond slices close together onto face to make bunny teeth.
• Cover and let dough rise in a warm place until doubled, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush the loaf lightly with beaten egg.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove to a wire rack to cool.
• To serve, line a serving platter with lettuce leaves and place the bunny in the center.