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Gold Medal Flour and Fleischmann's Yeast had this recipe for Easter Bunny Bread in a Sunday Paper coupon insert many, many years ago. I don't know if it has been republished since , this has been an Easter favorite of ours for a long time. It's fairly easy to make and you end up with a very nice tasting bread with a nice thin crust, that looks great on the Easter dinner table.
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Ingredients
- 5+ cups of flour (Gold Medal all purpose)
- 2 pkg Fleischmann's Rapidrise yeast (you can use Active dry if you want)
- 3 tbsp sugar
- 2tsp salt
- 1 cup water
- 2/3 cup milk
- 3tbsp butter
- 1 egg
Directions
- Preheat oven to 400°
- Mix 3 cups of flour with the yeast,sugar,salt in bowl of mixer. Heat the water,milk and butter to 125° to 130°. When at temperature mix into the flour yeast mixture add the egg and stir in enough extra flour to make the dough easy to handle. Using dough hook (or by hand) knead the dough for 8-10 minutes until smooth and elastic. Cover and let rest 10 minutes. (If using active yeast dissolve in warm water 110°-115° in the bowl then add the other items and once dough is formed let rest for 30 minutes, after that all directions are the same for both yeasts).
- Lightly grease two sheet pans and divide the dough into 4 equal parts
- For each bunny divide 1 part in half and shape one half into a flattened round for the body. Place a walnut sized piece of the remaining half in a ball for a tail; make a deep indentation into the body press the ball in and flatten and turn over onto the sheet pan. Form remaining dough into a ball and divide in half; taking one half and forming it into a flattened round for the head.and place it next to the body. Take the remaining dough and form into a ball and divide into quarters and form feet and ears making deep indentations and pressing the feet into the body and placing the ears next to the head. Make three indentations on the head and place a raisin in each for eyes and nose, (I take a small amount of egg wash and brush the connections of the head and body and the ears and head and the indentation for the feet and eyes to help them adhere). Cover and let rise for 15 - 30 minutes. Bake for 18 -20 minutes until light brown. Decorate as desired.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 536g | |
| Calories 612 | |
| Calories from Fat 391 | 64% |
| Total Fat 44.21g | 55% |
| Saturated Fat 26.29g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 294mg | 98% |
| Sodium 5032mg | 210% |
| Potassium 304mg | 9% |
| Total Carbs 45.51g | 12% |
| Dietary Fiber 0.0g | 0% |
| Sugars 46.69g | 31% |
| Protein 11.14g | 18% |
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