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| RECIPE FOR EASTER BUNNY BREADS |
Title: Easter Bunny Breads
Category: Holidays
Serves: 8
Ingredients:
| 2.00 | pk | Yeast, quick rise | | 0.50 | c | Sugar | | 1.50 | ts | Salt | | 4.50 | c | Flour | | 6.00 | tb | Margarine | | 2.00 | x | Eggs, lg | | 8.00 | x | Kisses, milk chocolate | | 1.00 | tb | Sugar, confectioners' |
Instructions:
About 2 hours before serving or early in the day.
In bowl, combine yeast, sugar, salt, and 1 cup flour.
In saucepan over medium heat, heat margarine and 1 cup water until very warm (125 degrees).
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-indh piece for tail and shape 2 ears.
Brush tail and ears with egg white; tuck slightly under bunny.
Brush body with egg white.
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.
If you like, tie bows around bunnies' necks.
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