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| Bunny Bread |
| Fresh baked, right out of the oven! |
| Loaded with fresh veggies and Butternut Squash Dip |
| Original Recipe is from Taste of Home's Quick Cooking Magazine (Mar/Apr 2001) 2 loaves bread dough. Can use white or whole wheat, homemade or frozen (thawed). 2 raisins for eyes 2 sliced almonds for teeth (I didn't have any so I didn't use. It does add a cute touch though) Lettuce leaves Dip of your choice Lots of chopped, fresh veggies |
Cut first loaf into two unequal pieces (3/4 for the body and 1/4 for the head). Shape large piece into an oval, approximately 7-inch by 6-inch. Place on a large baking sheet. Shape small piece into a small pear shape for the head and place it on baking sheet above body. Make slits on each side of head for whiskers. Cut second loaf into 4 equal pieces. Roll two pieces into ropes for ears. Fold in half and place on baking sheet with open ends touching head. Cut the third piece of dough in half and shape into small ovals for back paws. Place on baking sheet on each side of body. Cut slits for toes. Cut fourth piece of dough into three pieces. Roll two pieces into balls for front paws. Place on baking sheet on each side of body. Cut slits for toes. Cut and roll the last piece of dough into two 1-inch balls for cheeks and one 1/2-inch ball for nose. Place on the face and add the raisins for eyes and the almonds for teeth. :-) Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350�F for 25-30 minutes or until golden brown. Remove and allow to cool on a wire rack. Place bread on a large lettuce-lined serving tray. Cut an oval in center of body. Hollow out bread and line with lettuce and fill with dip. Surround with fresh, chopped veggies. ENJOY! |
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