Chocolate Bunny Bread
Makes 1 Bunny
3-1/4 to 3-3/4 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 envelopes FLEISCHMANN’S RapidRise Yeast
3/4 teaspoon salt
2/3 cup milk
1/4 cup butter or margarine, cut up
1/4 cup water
1 tablespoon SPICE ISLANDS Pure Vanilla Extract
1/3 cup milk chocolate or peanut butter morsels
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, butter and water until very warm (120° to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 350°F for 45 to 50 minutes or until done, covering with aluminum foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired.
Serving Size: one slice (1/14 of recipe)
Calories: 222; Total Fat: 6g; Saturated Fat: 3g;
Cholesterol: 26mg; Sodium: 174mg; Carbohydrates: 38g; Dietary Fiber: 2g; Protein: 5g