The link to the video below for an Easter-themed recipe, Bunny Bread and Vegetable Dip, appeared on WZZM TV13 on Good Friday, March 29, 2013. The segments of WZZM’s noon news show “What’s Cooking?” are live and the number of minutes given to the chef for a recipe demonstration ranges from 2 minutes 30 seconds on a very busy news day all the way to a whopping four minutes on a slower news day. Either way, the chefs never know exactly how much time will be given to demonstrating a particular recipe until the segment starts. Before the show, I needed to figure out how to explain this featured recipe in less than three minutes, when in reality the recipe took a few hours to make when considering the wait time for the dough to thaw and rise before baking.
This is a cute addition to any Easter buffet. Turn two pounds of bread dough into this cute bunny, put the veggie dip in the belly and surround with veggies for a colorful and tasty presentation.
- Bunny Bread Ingredients
- Frozen Bread Dough - 2 each, 1 pound loaves, white or wheat
- Egg White - 1 each
- Water - 1 Tablespoon
- Vegetable Tray Ingredients
- Carrots - Peeled, cut into sticks
- Red Bell Pepper - Seeded, cut into strips
- Yellow Bell Pepper - Seeded, cut into strips
- Green Bell Pepper - Seeded, cut into strips
- Cucumber - Cut into strips or medallions
- Celery - Cut into short stalks
- Green Onion - Roots trimmed off end
- Radishes -
- Cherry Tomatoes -
- Kale Leaves - To line bottom of vegetable tray
- Artisan Lettuce - To line bottom of vegetable tray
- Vegetable Dip Ingredients
- Mayonnaise - 1 cup
- Sour Cream - 1 cup
- Dill Weed (dried) - 1 Tablespoon
- Parsley (dried) - 1 Tablespoon
- Dried Onion Flakes - 1 Tablespoon
- Garlic Salt - 1 teaspoon
Vegetable Dip Directions:
Mix all vegetable dip ingredients in a bowl. Stir until smooth. Store the vegetable dip in a small container in the refrigerator until ready to serve.
Let’s just make it easy today and get the frozen bread dough out of the freezer section at the grocery store. Choose the packages of either white or wheat containing the 1 pound loaves.
Thaw 2 loaves (1 pound each) of bread while covered with a clean, damp kitchen towel.
To one of the thawed loaves of bread dough, cut about ¼ off the dough.
Roll the freshly cut piece into a ball and flatten slightly. This will be the bunny’s head. Place the head on a non-stick prepared baking pan.
To the remaining ¾ section of the dough, roll it into a ball and then flatten until the dough is shaped into an oval about 6 inches across and 7 inches long. This is the bunny’s body. When placing on the prepared baking sheet, overlap the head and body slightly and pinch together.
To the second loaf of bread dough, divide the dough into four equal sections and roll into balls.
Roll 2 of the newly created balls into long, equal length ropes (about 14 inches long or so) and fold each rope in half. These are the bunny’s ears. Place ears at the top of the head and pinch to the head.
Using the third quarter section of dough, split this section into 2 equal sized portions and roll each into a ball. These are the bunny’s hindquarters. Place these balls at the bottom of the bunny’s tummy for feet and slice with a knife to make it look like toes.
Divide the last portion of bread dough into 3 equal sized pieces. Roll 2 of the pieces into balls. These are the bunny’s front paws. Place paws at the top of the tummy and on each side.
To the last ball remaining, cut off ¼ of this dough for the bunny’s nose. Divide the rest of the remaining dough into 2 equal portions and roll into balls. This will be the bunny’s mouth. Place at the bottom of the head next to each other, with the nose just above the mouth parts. Slice whiskers into the sides of the mouth.
Place dried cherries or raisins or cranberries above the nose where the eyes should be.
Allow bunny-shaped dough to rise for an hour while covered with a damp towel.
When bunny dough has had a chance to rise, generously coat with egg wash (1 egg white plus 1 Tablespoon water). Bake in a preheated 350 degree oven for 30 minutes.
Remove bunny from oven when a toasty brown. Set aside to cool on a wire rack.
Place bread bunny on a large platter. Surround bunny with lettuce, kale and fresh vegetables for dipping. Cut out and remove a large circle on the bunny’s belly and fill with vegetable dip.