Easter Bunny Bread

Here is the Easter Bunny Bread I made last year. Thought I would share the recipe with you before Easter this year incase you want to try it out. Happy Easter!


2 loaves (1lb. each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
lettuce leaves
dip and veggies of your choice

Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7 in. x 6 in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.

Cut second loaf into four equal portions. For ears, shape two portions into 16. in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third potion of dough in half; shape each into a 3 1/2 in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.

Divide the fourth portion of dough into three pieces. Shape two pieces into 2 1/2 in. balls for front paws; shape the remaining piece into two 1 in. balls for cheeks and one 1/2 in. ball for nose. Place paws on each side of body; cut two 1 in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.

Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350 for 25-30 minutes or until golden brown. Remove to a wire rack to cool.

Place bread on a lettuce-lined 16 in. x 13 in. serving tray. Cut a 5 in x 4in oval in center of body. Hallow out bread, leaving a 1/2 in shell. Line with lettuce and fill with dip.