Easter Bunny Bread

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Easter Bunny Bread
This Easter Bunny Bread recipe is the perfect way to keep your kids entertained during the Easter break and be rewarded with a delicious treat at the end. With only a handful of ingredients and the help of our Panasonic Bread makers, making this recipe is not only fun but easy as well.

In our recipe we’ve used raisins and almonds to decorate our Bunny Bread’s eyes and teeth, but you could substitute these with chocolate chips or other alternatives.

Happy Easter!

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For the Dough
  1. 1.25 tsp Yeast
  2. 600g Strong white bread flour
  3. 2 tsp Sugar
  4. 2 tbsp Oil
  5. 1.5 tsp Salt
  6. 350 ml Water
To Decorate
  1. 2 Raisins (For the eyes)
  2. 2 Almonds (For the teeth)
  3. 1 Egg (Lightly beaten to glaze)
Instructions
  1. Place all of the dough ingredients into the bread pan in the order listed above. Select the basic dough program 2 hours 20 mins.
  2. Tip the dough out on to a lightly floured surface. Cut the dough into two equal halves.
  3. Take one of the halves and cut ¼ off and shape into a pear shape for the head. Flatten the remaining portion into an oval shape to make the body. Place on a greased baking sheet and place the head above the body.
  4. Make narrow cuts, about 3/4 inch deep on each side of the head for the whiskers.
  5. Cut the second half into 4 equal portions. For the ears: shape 2 of the portions into 16 inch ropes, fold ropes in half, Arrange ears with open end touching the head.
  6. For the back paws: cut a third portion of dough in half, shape each into a 3 ½ inch oval for back paws. Cut two 1 inch slits on top edge for toes. Position on each side of the body.
  7. For the front paws: Divide the fourth portion of dough into three pieces. Shape two pieces into two ½ inch balls and place on each side of the body.
  8. Shape the remaining piece into two 1 inch balls for cheeks, and 1 ½ inch ball for the nose and place on the face. Add the raisins for the eyes and almonds for the teeth.
  9. Cover with lightly oiled cling film and leave to rise in a warm place until doubled, about 30-45 minutes.
  10. Brush dough with egg. Bake at 180°C for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
  11. Place bread on a serving tray. Cut a 3 ½ inch circle in centre of body. Hollow out bread, leaving a ½ inch shell (discard removed bread or save for another use). Place a 1-cup shallow bowl in the hole and fill with dip. Serve with fresh raw vegetables.
The Ideas Kitchen https://www.theideaskitchen.com.au/