"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

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.

Tracey Hart
Added: Wednesday, July 23, 2008


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

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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