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Easter Bunny Bread

This golden brown, soft Easter Bunny Bread filled with dip is irresistible. Be sure to position yourself closest to the ears so you can nab one when you give the go-ahead! My kids LOVE to help make this bunny every Easter! It has been a tradition in our family since 2005. I love to keep the magic alive!

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EASTER BUNNY BREAD

Serves: 8-12
INGREDIENTS:

Approximately 2 pounds homemade bread dough [or 2 loaves (1 pound each) frozen bread dough, thawed]

2 pieces of dried fruit (raisins, currants, cherries, blueberries, etc…)

1 egg, beaten
FOR SERVING:

Your favorite dip

Vegetable sticks or florets (carrots, celery, cucumbers, pea pods, cauliflower, broccoli, etc…)

 

INSTRUCTIONS:

Cut your ball of dough into two pieces that are approximately 1 pound each.

Set one piece aside.

Cut about ¼ off of the remaining hunk of dough.

Roll the piece into a ball and then flatten slightly on a parchment or silpat lined cookie sheet to form the bunny’s head.

Roll the other ¾ of the dough piece into a ball and flatten into a large oval that is about 6-inches across. This will be the bunny’s body.

Place the body directly below (and in contact with) the head on the cookie sheet.

Cut the second dough ball into four equally sized pieces and roll into balls.

Roll two of the pieces into long, snaky ropes (about 15 or so inches long) and then fold the ropes in half.

Place on either side of the head as ears and tuck the ends slightly under the head.

Take a third dough ball, split into two equally sized pieces and roll into balls.

Position one ball on either side of the base of the bunny’s body like back paws.

Use a bench knife or butter knife to cut two slits at the outside edges of the back paws to form bunny toes. What? They have toes.

Divide the last remaining portion of bread into 3 equally sized pieces.

Roll two of the pieces into balls and place against either side of the upper third of the bunny’s body to serve as front paws.

Take the remaining dough and cut off ¼ of the dough.

Roll the tiny piece into a ball and position on the bunny’s head to serve as the nose.

Cut the final piece of dough into two equal pieces.

Roll those pieces into balls and position under the nose for the bunny’s cheeks.

Cover loosely with plastic wrap and let rise until puffy and almost doubled in bulk (about an hour in a warm room.)

Preheat oven to 350°F.

Remove plastic wrap, brush lightly with beaten egg and push the two pieces of dried fruit into the bunny’s head for it’s eyes.

Bake for about 30 minutes, or until the bunny is golden brown.

Let rest on the pan for 10 minutes before transferring to a cooling rack to cool completely.

Transfer the cooled bunny bread to a serving platter.

Cut a hole equal to the size of the bowl you will use for your dip from the belly of the bunny.

Set the bowl of dip down into the bunny bread.

Arrange vegetable sticks and crudités around the bunny and serve!

 

 

You can, alternatively, line the hole in the bunny’s belly with lettuce leaves, or a hollowed out bell pepper and put the dip directly into it. I like to put the dip into a bowl and then place it in the bunny belly; you can better salvage any leftover dip after the bread is devoured! This would also be preferable if you think you may have leftover bread.

 

Posted in Food | March 25th, 2016 | 0 Comments

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