Every holiday it's always a struggle. Old family traditions or brave new introductions? I'd almost forgotten how easy it is to work with frozen bread dough, and I had a wildly excited six-year-old wearing a chef's hat that was BEYOND excited to make his own bread...and so the decision was easily made, and the adventure begun!
And because at our Easter stretches over from EARLY morning egg hunts, church services, thru Easter Brunch and lazily into Easter Dinner, this was perfect for our bunch to munch on!
I love that this entire treat can be made and prepped the day before! Once the frozen bread dough was thawed, I probably spent the most time trying to remember how to cut the dough to the appropriate sizes. And so, the Easter Bunny Bread Dough Diagram came to life! It will make your life a whole lot easier!
All in all, this cute bread creation took very little time to make! And the level of excitement? Priceless!
Here's a look at our little bunny fresh from the oven...he fills up an entire half sheet baking pan. And I'm not sure if you can notice it in the photo or not, but our bunny had the CUTEST little bunny belly button bubble that popped up during the final dough rising before he was baked! (I'm not sure how that happened, but I'm fearful that in years to come I'll be expected to recreate it!)
And is there anything in the world that smells better than fresh baking bread? My little helper was going nuts looking thru the oven window and checking the baking progress. Once our Bunny Bread was cooled, I simply placed him in a large plastic bag and tucked him away until Easter morning.
It really is going to be hard to cut that belly out when it's time to serve this!
And now the fun options begin! I made a simple fresh vegie dip, but you can use your favorite Dill Dip or Spinach Dip recipe.
Set your dip serving bowl on top of the bunny tummy and with a serrated knife cut around the edges to match the size of your bowl. After cutting the tummy out, line the tummy cavity with fresh red or green leaf lettuce or butter lettuce, which are really pliable and look the best. Iceberg or romaine lettuce are stiffer and not quite as ruffled, and not as easy to work with. Of course, you can always skip the bowl and simply place the dip on top of the lettuce leaves - but your bread will get soggy!
Fresh vegies can be prepped the day before - wash, drain well and cut into serving-size pieces and store in plastic bags until you are ready to serve.
Fresh carrots, celery, cauliflower, broccoli, cucumbers, sugar pea or snow pea pods, radishes, cherry tomatoes, mini-sweet peppers or sweet pepper slices...you can even throw in a turnip or kale if you want it to look real pretty!
And I lost track of how many little ones (and big ones) asked me if it was okay to tear off part of the bunny and eat it...too funny! Tear away - and enjoy what is sure to become one of your newest Easter favorites!
2 loaves frozen bread dough (1 pound each)
1 egg, room temperature, beaten
2 pieces of dried fruit (raisins, cherries or blueberries work best)(for eyes)
2 slivered almonds (for teeth)
Vegie Dip or Dill Dip
Red or green leaf lettuce or butter lettuce (for lining the bunny’s belly and garnishing around
the bunny – iceberg or romaine are not as nicely ruffled and tend to break)
Fresh Vegetables (washed, drained well and cut into serving-size pieces, as appropriate):
carrots, celery, cucumbers, cauliflower, sugar pea or snow pea pods, broccoli, radishes,
cherry tomatoes, mini-sweet peppers or sweet pepper slices
HOW WE MAKE THIS:
Line a large (half sheet) baking sheet with parchment paper.
Thaw bread dough according to package directions. Once it has thawed and risen the first time, cut the two loaves into pieces per the diagram below:
YIELD: 12 servings
Originally posted April 2012; text and photos updated April 15, 2017.
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