Easter Bunny Breads
2 pk Yeast, quick rise
1/2 c Sugar
1 1/2 ts Salt
4 1/2 c Flour
6 tb Margarine
2 x Eggs, lg
8 x Kisses, milk chocolate
1 tb Sugar, confectioners'
About 2 hours before serving or early in the day.
In bowl, combine yeast, sugar, salt, and 1 cup flour. In saucepan over
medium heat, heat margarine and 1 cup water until very warm (125 degrees).
With mixer at low speed, beat liquid into dry ingredients. At medium speed,
beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup
flour; beat 2 minutes. Stir in 2 1/4 cups flour.
Turn dough onto floured surface and knead until smooth and elastic, about
minutes, working in about 1/4 cup flour while kneading. Shape dough into
ball; cover and let rest 15 minutes.
Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into
eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball,
with a kiss in center, for body. Place on cookie sheet. Cut other half in
half; shape half into ball; brush with egg white; place next to large ball,
tucking slightly under it for head. From remaining half, pinch off 3/4-indh
piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck
slightly under bunny. Brush body with egg white. Make 3 more bunnies. Bake
15 minutes or until browned. Cool on rack. Repeat to make 4 more.
Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red
food coloring (for pink); use to draw face on bunnies. If you like, tie
bows around bunnies' necks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini