Bunny Bread

Directions

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   1.
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   Cut your ball of dough into two pieces that are approximately 1 pound each.
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   2.
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   Set one piece aside.
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   3.
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   Cut about 1/4 off of the remaining hunk of dough.
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   4.
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   Roll the piece into a ball and then flatten slightly on a parchment or Silpat-lined cookie sheet to form the bunnys head.
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   5.
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    Roll the other 3/4 of the dough piece into a ball and flatten into a large oval that is about 6 inches across.
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    This will be the bunnys body.
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    6.
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    Place the body directly below (and in contact with) the head on the cookie sheet.
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    7.
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    Cut the second dough ball into four equally-sized pieces and roll into balls.
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    8.
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    Roll two of the pieces into long, snaky ropes (about 15 or so inches long) and then fold the ropes in half.
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    9.
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    Place on either side of the head as ears and tuck the ends slightly under the head.
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    10.
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    Take a third dough ball, split into two equally sized pieces and roll into balls.
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    11.
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    Position one ball on either side of the base of the bunnys body like back paws.
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    12.
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    Use a bench knife or butter knife to cut two slits at the outside edges of the back paws to form bunny toes.
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    What?
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    They have toes.
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    13.
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    Divide the last remaining portion of bread into 3 equally sized pieces.
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    14.
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    Roll two of the pieces into balls and place against either side of the upper third of the bunnys body to serve as front paws.
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    15.
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    Take the remaining dough and cut off 1/4 of the dough.
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    16.
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    Roll the tiny piece into a ball and position on the bunnys head to serve as the nose.
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    17.
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    Cut the final piece of dough into two equal pieces.
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    18.
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    Roll those pieces into balls and position under the nose for the bunnys cheeks.
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    19.
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    Cover loosely with plastic wrap and let rise until puffy and almost doubled in bulk (about an hour in a warm room.)
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    20.
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    Preheat oven to 350 degrees F. 21.
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    Remove plastic wrap, brush lightly with beaten egg and push the two pieces of dried fruit into the bunnys head for its eyes.
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    22.
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    Bake for about 30 minutes, or until the bunny is golden brown and lovely.
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    23.
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    Let rest on the pan for 10 minutes before transferring to a cooling rack to cool completely.
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    24.
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    Transfer the cooled bunny bread to a serving platter.
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    25.
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    Cut a hole equal to the size of the bowl you will use for your dip from the belly of the bunny.
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    26.
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    Set the bowl of dip down into the bunny bread.
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    27.
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    Arrange vegetable sticks and crudites around the bunny and serve!
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    Notes: You can, alternatively, line the hole in the bunnys belly with lettuce leaves and put the dip directly into it.
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    We prefer to put the bowl of dip in to better salvage any leftover dip after we devour the bread.
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    This would also be preferable if you think you may have leftover bread.