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Chocolate Bunny Bread
Ingredients
3 ¼ to 3 ¾ cups all-purpose flour, divided
⅔ cup sugar
⅓ cup unsweetened coca powder
2 packs rapid rise yeast
¾ teaspoon salt
⅔ cup milk
¼ cup water
¼ cup butter/margarine
1 egg
1 tablespoon pure vanilla extract
⅓ cup milk chocolate or peanut butter morsels
Method
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter until very warm (120-130ºF degrees).
Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add egg, vanilla and ½ cup flour, beat 2 minutes at high speed, scraping bowl occasionally. With a spoon, stir in enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4-6 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 ⅓ of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach.
For nose, pinch off ½ inch ball from remaining dough; place on centre 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 30-45 minutes.
Bake at 350ºF degrees for 45-50 minutes or until done, covering aluminium foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.
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