Chocolate Bunny Bread RecipeOrigin: Britain Period: Traditional |
Ingredients
600 to 675g plain flour, divided 
Chocolate Bunny Bread Preparation:Method:In large mixer bowl, combine 200g flour along with the sugar, cocoa powder, dried yeast and salt. Heat milk, water and butter until very warm (but not scalding) then gradually add this to the dry ingredients. Beat for 2 minutes at the medium speed of electric mixer, scraping the sides of the bowl occasionally. Add the egg, vanilla and 100g flour, beat for 2 minutes at high speed, scraping bowl occasionally. Then, with a spoon, stir in enough additional flour to form a soft dough. Knead on a lightly-floured surface until smooth and elastic (about 4-6 minutes). Cover, allow to rest on a floured surface for 10 minutes. Divide the dough in half. For the body, knead the chocolate morsels into one dough half and form into ball. Place on the bottom end of large greased baking sheet. Flatten the dough slightly to make a 12cm round. For the head, remove 1/3 of remaining half and form into a ball. Place on large baking sheet just above the body then flatten slightly, pinching to attach. For the nose, pinch off a 2cm ball from the remaining dough and place this in the centre of the head. Divide the remaining dough into 4 equal portions, rolling each to form 15cm rope. For the arms, arrange 2 ropes across the body and attach by tucking one end of each under body. Shape the remaining ropes into ears and arrange above head. Attach by tucking one end of each under the head. Cover with a cloth and place in a warm spot until doubled in size (about 30-45 minutes). Bake at 180°C for 45-50 minutes or until done (make sure you cover the rabbit with aluminium foil after about 20 minutes to prevent excess browning). Remove from sheet and allow to cool completely on wire rack. Decorate as desired. Find more Easter Recipes Here |
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