Recipe Archives->Holidays->East Bunny Bread

Honey Bunny Bread
Makes 1 bunny bread     

3/4 cup milk
1 pkg active dry yeast 
3 1/4 - 3 1/2 cup flour    
1/3 cup honey
1 1/4 tsp salt    
1/4 cup butter or margarine
1/4 cup warm water
1 cup quick or old-fashioned oats, uncooked
1 egg
1 tsp cinnamon

1 1/2 cup confectioners sugar
2 Tbsp milk

For bread, heat together milk and butter in small saucepan over
medium heat, stirring occasionally until butter is melted; cool to
lukewarm.  Dissolve yeast in water.  In large bowl combine butter
mixture, dissolved yeast, 1 cup flour, oats, honey, egg, salt and
cinnamon; mix well.  Add enough additional flour to make soft dough.
Knead on lightly floured surface 8-10 minutes or until smooth and
elastic.  Shape to form ball.  Place in greased large bowl, turning
once to coat surface of dough.  Cover; let rise in warm place about
1 hour or until double in size.  Punch dough down.  Cover; let rest
10 minutes.  Divide dough in half.

For bunny body, shape 1/2 to form a 36" long rope.  Loosely roll
up rope spiral fashion; pinch dough to seal end tightly.  Place
about 3" from bottom of greased large cookie sheet; press down
slightly.

Divide remaining dough in half.  For bunny head, shape one half to
form a 25" rope.  Loosely roll up rope spiral fashion; seal end
tightly.  Attach to top of body on cooked sheet by pinching dough
together.

Divide remaining dough into thirds.  For tail, shape on third to
form a 15" long rope.  Loosely roll up like others; pinch to seal
end.  Attach to side of body on cookie sheet by pinching dough
together.  Shape remaining dough to form two 3 1/2 long bunny ears.
Attach to head by pinching dough together.  Let rise about 1 hour
or until nearly double in size.  Heat oven to 350 degrees.  Bake
30-35 minutes or until golden brown.  Cool on wire cooling rack.
For icing, combine ingredients, mix until smooth.  Drizzle over
cooled bread.

Printable version: east-bunny-bread.txt.