Bunny Bread

1. Stage

Take one loaf of dough and cut off a fourth. Shape that piece into a pear to form the head. For the body, flatten the remaining portion of the dough into a 7x6-inch oval. Place the body on a greased baking sheet, then place the head above the body. Make narrow cuts, about 3/4-inch deep, on each side of the head for whiskers.

2. Stage

Cut the second loaf into four equal portions. For the ears, roll two of the portions into 16-inch ropes. Fold the ropes in half. Arrange the ears with the open ends touching the head.

3. Stage

Cut the third portion of the dough in half. Form each half into a 3-1/2-inch oval for the back paws. Cut two 1-inch slits on the top edge of each paw for toes. Position one back paw on each side of the body.

4. Stage

Divide the fourth portion of dough into three pieces. Shape two of the pieces into 2-1/2-inch balls for the front paws. Form the remaining piece into two 1-inch balls for the cheeks and one 1/2-inch ball for the nose. Place one front paw on each side of the body. Cut two 1-inch slits on the paws to create toes. Place the cheeks and nose on the face. Add the two raisins to create the eyes and arrange the almonds to make the teeth.

5. Stage

Cover the dough bunny with a clean tea towel and let the dough rise in a warm place until doubled, 30 to 45 minutes. Preheat your oven to 350°F. Brush the dough with the beaten egg. Bake the dough until it’s nice and golden brown, 25 to 30 minutes. Remove the bread to a wire rack to cool to room temperature.

6. Stage

Place the bread on a serving tray. Cut a 3-1/2-inch circle in the center of the body. Pull the bread out from the circle, leaving a 1/2-inch shell (discard the removed bread or save it for another use). Place a 1-cup shallow bowl in the hole and fill with dip. Enjoy!