EASTER BUNNY BREAD

Easter Bunny Bread

Source: Taste of Home's Quick Quick Cooking Magazine (Mar/Apr 2001)

"With its toothy grin, lovely golden crust and tummy that's perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old."

2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice

Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-inch x 6-inch oval; place on greased baking sheet. Place head above body. Make narrow cuts about 3/4 inch deep on each side of head for whiskers.

Cut second loaf into 4 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 a 3-1/2 inch oval for back paws. Cut two 1-inch slits on top edge for toes. Position on each side of body.

Divide fourth portion of dough into three pieces. Shape two pieces into 2-1/2 inch balls for front paws; shape the remaining piece into two 1-inch balls for cheeks and one 1/2-inch ball for nose on face. Add raisins for eyes and almonds for teeth.

Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove to a wire rack to cool.

Place bread on a lettuce-lined 16 x 13-inch serving tray. Cut a 5- x 4-inch oval in center of body. Hollow out bread, leaving a 1/2-inch shell. (Discard removed bread or save for another use.) Line with lettuce and fill with dip.