Chocolate bunny bread

Yield: 1 Loaf

Measure Ingredient
3¼ \N -3 3/4 cups all-purpose flou
⅔ cup Sugar
⅓ cup Unsweetened coca powder
2 packs Rapid rise yeast
¾ teaspoon Salt
⅔ cup Milk
¼ cup Water
¼ cup Butter/margarine
1 \N Egg
1 tablespoon Pure vanilla extract
⅓ cup Milk chocolate or peanut
\N \N Butter morsels
\N \N Decorations (optional) are
\N \N Jelly beans, icing and or c.

In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter until very warm (120-130 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and ½ cup flour, beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes. Divide dough in half. For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round. For head, remove ⅓ of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach. For nose, pinch off ½ inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions, roll each to form 6-inch rope.

For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head.

Attach by tucking one end of each under head. Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes.

Bake at 350 degrees for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.

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