Ingredients

The following ingredients have 4 Servings
  • Approximately 2 pounds homemade bread dough [or 2 loaves frozen bread dough (1 pound each, thawed])
  • 1 egg (beaten)
  • 2 pieces of dried fruit (raisins, currants, cherries, blueberries, etc...)
  • 2 slivered almonds
  • Your favorite dip
  • Vegetable sticks or florets (carrots, celery, cucumbers, pea pods, cauliflower, broccoli, etc...)

Instruction

  • Cut your ball of dough into two pieces that are approximately 1 pound each.
  • Set one piece aside.
  • Cut about 1/4 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 3/4 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 1/4 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 and lovely.
  • 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 crudites around the bunny and serve!