Monday, April 6, 2015


Bunny Bread Veggie Tray
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min. + cooling
MAKES: 24 servings
• 2 loaves (1 pound each) frozen bread dough, thawed
• black olives cut in half for eyes
• 2 almond slivers for teeth
• 3 pieces of raw spaghetti noodle for whiskers
• 1 egg, lightly beaten
• Dip of your choice
1. Cut ¼ off of one loaf of thawed dough; shape into a pear shape to form the head. For body, flatten remaining portion into a 7-inch x 6-inch oval; bake on a greased baking sheet. Place head above body.
2. Cut the next loaf into 4 equal portions. For the ears, shape 2 of the parts into about 15-16-inch ropes each; fold the ropes in half and arrange ears with open ends touching head. Cut a third portion of dough in half; shaping each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Place on each side of body.
3. Divide the fourth portion of the dough into three pieces. Shape two of the pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add the almonds for teeth. I placed the black olive halves for eyes after baking.
4. Cover and let rise in a warm place until doubled, about 30-45 minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
5. Place bread on a serving tray on top of Romaine Lettuce. Cut a 3-1/2-in. circle in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Place a 1-cup shallow bowl in the hole and fill with dip. Yield: 1 loaf.
6. Surround with veggies of choice and ENJOY!!
I am always posting awesome stuff!

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