Recipe: Chocolate Chip Bunny Bread (yeast dough)

CHOCOLATE CHIP BUNNY BREAD
"A perfect Easter centerpiece."



FOR THE DOUGH:
3 1/2 to 3 3/4 cups all-purpose flour, divided use
1 envelope Fleischmann's RapidRise Yeast
1/4 cup sugar
3/4 teaspoon salt
1 1/4 cups milk
2 tablespoons butter OR margarine
1 egg
2 teaspoons Spice Islands Pure Vanilla Extract
2/3 cup mini chocolate chips

FOR DECORATING:
Jelly beans or other small colored candies
Decorating icing

Combine 2 cups flour with undissolved yeast, sugar and salt in a mixer bowl.

Combine milk and butter; heat to very warm (120 to 130 degrees F). Add to flour mixture; beat 2 minutes at medium speed, scraping bowl occasionally. Add egg and vanilla. Add in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let dough 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 of dough; 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 degrees F for 35 to 40 minutes or until done. Cool 10 minutes on pan; transfer to wire rack to cool completely.

Decorate as desired.

Makes 1 bunny
Source: Fleishmann's Yeast, ACH Food Companies, Inc.