Rapidmix 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 Active Dry Yeast
3/4 teaspoon salt
2/3 cup milk
1/4 cup water
1/4 cup butter or margarine
1 tablespoon pure vanilla extract
1/3 cup milk chocolate or peanut butter morsels
Jelly beans, decorating icing and/or carrot
In large bowl, combine 1 cup flour, sugar, coca power, undissolved yeast and salt. Heat milk, water and butter until very warm (120o to 130oF). 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 additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half. For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on large baking sheet above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; lace on center of head. Divide remaining dough into 4 equal portions; 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 350oF for 45 to 50 minutes or until done, covering with aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 3 ounces
Calories 260; Total fat 7 g; Saturated fat 3.5 g;
Cholesterol 30 mg; Sodium 200 mg; Carbohydrates 44 g; Dietary fiber 2 g; Sugars 15 g; Protein 6 g