Easter Bunny Bread

With its toothy grin, lovely golden crust and tummy that's perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old.

Ingredients

• 2 (1 pound) loaves frozen bread dough, thawed
• 2 raisins
• 2 sliced almonds
• 1 egg, lightly beaten
• Lettuce leaves
• Dip of your choice

Instructions

1. Cut a fourth off of one loaf of dough; shape into a pear to form head.
2. For body, flatten remaining portion into a 7 x 6 inch oval; place on greased baking sheet. Place head above body. Make narrow cuts about 3/4 inch deep on each side of head for whiskers.
3. Cut second loaf into 4 equal portions. For ears, shape two portions into 16 inch ropes; fold in half. Arrange ears with open ends touching head.
4. 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.
5. Divide 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 on face. Add raisins for eyes and almonds for teeth.
6. Brush dough with egg. Cover and let rise in a warm place until doubled, about 30 to 45 minutes.
7. Bake at 350 degrees F for 25 to 30 minutes or until golden brown.
8. Remove to a wire rack to cool.
9. Place bread on a lettuce-lined 16 x 13 inch serving tray. Cut a 5 x 4 inch oval in center of body. Hollow out bread, leaving a 1/2 inch shell. (Discard removed bread or save for another use.) Line with lettuce and fill with dip.

Attribution

Source: Taste of Home's Quick Quick Cooking magazine (Mar/Apr 2001)