"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Easter Bunny Bread Recipe

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This recipe for Easter Bunny Bread, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracey Hart
Added: Wednesday, July 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves (1 lb.) each frozen bread dough, thawed
2 raisins
2 sliced almonds
3 spaghetti noodles, dry
1 egg, lightly beaten
lettuce leaves
dip of your choice

Directions:
Directions:
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 a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 inch deep on each side of head for whiskers.

Cut a second loaf into four equal portions. For ears, shape two portions into 16 inch 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 inch oval for back paws. Cut two 1 inch 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 inch balls for front paws; shape the remaining piece into two 1 inch balls for cheeks and one 1/2 inch ball for nose. Place paws on each side of body; cut two 1 inch slits for toes. Place cheeks and 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 minutes. Bake a t 350 for 25 - 30 minutes or until golden brown. Remove to a wire rack to cool.

Place spaghetti into cheeks to define whiskers. Place bread on a lettuce-lined serving tray. Cut an oval in the center of the body and line with lettuce. Fill the lettuce bowl with dip.

 

 

 

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