Made from a white bread dough recipe and brushed with egg glaze, the Bunny Bread gives kids a fun treat without adding the sugar count.
Dough bunnies are rising and waiting their turn for the oven. Another pair are cooling on the rack and the cooled ones get fancy bows.
It is funny how each bunny takes on its own personality.
Each bunny is given a little support with a trimmed Chinette paper plate and then wrapped in plastic wrap. Ready for visiting grandkids tomorrow morning!
Bunny or Teddy Bear Bread Recipe
1 T. yeast
1 1/2 c. hot water
1/2 c. hot milk
3 T. sugar
2 tsp. salt
3 T. butter
3 + c. flour
Sprinkle the yeast on the hot water in a mixing bowl. And then sprinkle the sugar on top of that. Let it dissolve while heating the milk and melting the butter. Stir them into the yeast. Add salt. Gradually add the flour half a cup at a time while stirring with electric mixer, waiting till smooth before next addition. Use enough flour to make a smooth, soft, elastic dough. Turn out on floured board and knead gently. Dough should spring back when poked with a finger. Place dough in greased bowl, cover and let rise till double in bulk, about 90 minutes. Punch down dough and turn out on to floured board. Cut dough in half. Each half will make one bear.
For one bear or bunny cut the dough in half. One half will be the belly.
With the other half, divide in half again.
One of those halves will be the head.
With remaining dough cut off a small piece, for the nose.
With remaining dough cute six pieces. Form two balls for feet, two for hands and the remaining two for ears. For bunnies, make dough into an elongated piece for bunny ears. For bears, make a ball and then make it slightly flattened. Make bunnies on a greased cookie sheet and cover and let rise, about an hour.
Brush bears/bunnies with an egg mixed with 1 T. water.
Place raisins for eyes, nose and belly button. I didn't use a raisin on the bunny nose.
Bake in pre-heated oven at 400 degrees for about 20 minutes until bread is a rich golden brown. Remove to racks for cooling. Bread is best if consumed within a day or two.