Easter Bunny Bread


I’m going to attempt to get my life back to normal again. For those of you wondering…no, they still haven’t caught the murderers. In case you need a reminder of what they look like…here is the story. Someone has to recognize them soon though so I still have high hopes. Thank you to everyone that shared and passed along to others. My family and I really appreciate it.

Now on to happier things….

Somehow between last Easter and now, I lost all my step-by-step pictures. :( This little guy was so much fun to make. Last Easter the girls made me a list of everything they wanted to make for Easter. Their list would have taken me a year to get through. So we had to narrowed it down quite a bit. This was one of their priorities.

2 Loaves Frozen Bread Dough, thawed (1 lb each)
2 Raisins
2 Sliced Almonds
Black Olives
1 Egg, lightly beaten
Several Lettuce Leafs
Ranch Dip
Assorted Fresh Vegetables

Spray baking sheet with non-stick cooking spray.

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 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 of the 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 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.

Fill ears with black olives.

Cover and let dough rise in a warm place for 45 minutes until doubled.

Preheat oven to 350 degrees.

Brush the loaf lightly with beaten egg.

Bake for 25 to 30 minutes, or until golden brown. Cool on a wire rack.

Lay bunny on serving platter. Hollow out tummy and line with lettuce leaves. Fill tummy with dip and place vegetables around bunny.

Adapted from Rhodes Bread

Today’s Leopard Print Find: Scarfand’s Leopard Infinity Scarf

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