Easter Bunny Bread
2 pk Yeast, quick rise
1/2 c Sugar
1 1/2 ts Salt
4 1/2 c Flour, divided
6 tb Margarine
1 c water
2 Eggs, lg, reserve 1 egg white
8 Hershey Kisses, milk chocolate
1 tb Sugar, confectioners
In bowl, combine yeast, sugar, salt, and 1 cup flour.
In saucepan over medium heat, heat margarine and water until very warm (125
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 5
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-inch piece for tail and shape 2 ears. Brush
tail and ears with egg white; tuck slightly under bunny. Brush body with egg
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.