Bunny Bread

Recipe from

Cindy McGregor

5-6 cups All-purpose Flour

2 Pkgs. Fleischmann’s RAPIDRISE Yeast *

3 Tbs. sugar

2 Tsp. salt

1 cup water

2/3 cup milk

3 Tbs. Margarine

1 egg

Mix 3 cups flour, the yeast, sugar, and salt in large bowl.  Heat water, milk and margarine to 125-130 degrees; stir into yeast mixture.  Stir in egg.  Stir in enough remaining flour to make dough easy to handle.  Turn onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes.  Cover; let rest 10 minutes.

Lightly grease 2 cookie sheets.  Divide dough into 4 equal parts.  For each bunny, divide 1 part into halves.  Shape 1 half into flattened round for body; place on cookie sheet.  Shape a walnut size piece of remaining half into ball for tail; make deep indentation into body for tail and press into body and flatten.  Divide remaining dough into halves.  Shape 1 half into flattened round for head; place next to body.  Shape remaining  half into ears and feet; place ears next to head.  Make deep indentation in body for feet; press into body and flatten.  Cover; let rise slightly, 15 to 30 minutes.  Bake in 400 degree oven until light brown, 18 to 20 minutes.  Decorate as desired. 4 bunnies.

*Fleishmann’s Active Dry Yeast can be used.  Dissolve yeast in 1 cup warm water in large bowl.. Stir in sugar, salt, warm milk, melted margarine and three cups flour. Continue as directed except increase first resting time to 30 minutes.