Bunny Bread Dip [flashback friday]
It's almost Easter! & I'm so excited that J & I get to host it at our house this year. Most exciting, is that my nephew is at that super-fun age- 2, almost 3, where he just LOVES everything about holidays. My mom, brother, and I took him to see the Easter Bunny last weekend and he just went crazy hugging and kissing her. It was the cutest thing. Now, he can't wait for his egg hunt and to see what the Easter Bunny will put in his basket on Sunday.
I'm planning a big brunchy party for my family for Sunday, and I'll be sure to update you all on how it comes out, but in the meantime, if you're looking for something adorable and fun to add to your Easter menu, here's a little throwback to Easter 2014, when I made this Bunny Bread Dip. He was adorable and delicious. My brother took one look at him and said, "you're sure I can eat this? I don't want you to be upset." haha. Valid point. It did sting a little when the first bite of his ear was taken.
This post originally appeared on April 21, 2014 on my old blog, www.sarahtonin.blog.com.
* don’t skip the egg wash. I did (again… I forgot). The bread was still delicious and soft, but it would have been crunchier on the outside if I hadn’t skipped this step.
* allow bunny to cool for at least an hour before you move him onto your serving tray. He will be flimsy right out of the oven.
* whatever bowl you plan to use for the dip, trace around it lightly with a knife on the tummy to make sure the hole isn’t gaping.
The original recipe called for 2 frozen loaves of bread. Well, if you’ve been following my blog for any amount of time, you know that I have an “eh. that’ll work” approach to cooking that either ends in tears of accomplishment or rage. I used a box of sourdough bread mix that came with a yeast packet and all you had to do was add water. you mix it all together and then immediately start assembling with floured hands.
1. Take the dough and divide it into 2 equal parts.
2. With the first half, cut off 1/4 and form it into a pear-ish shape…or maybe a tear drop shape…use your best judgement.
3. With the remaining half, flatten it into an oval. This will be your bunny’s tummy. Set the head on a foil covered cookie sheet and place it’s body beneath it.
4. On the head, take a knife, and cut lines on the side of the face for whiskers.
5. Cut the second half of the remaining dough into 4 equal parts.
6. With 2 of the portions, roll them into a rope (kinda like you used to do with play-doh) and then fold the rope in half and place above bunny’s head. Arrange the ears however you’d like, I had one of mine kinda flop over.
7. With the third portion, cut it in half, and roll it into balls for the feeties. Cut shallow lines for toes.
8. The last portion will be cut into 4 pieces and rolled in to little balls: 2 will be the front paws, and 2 will be his little cheeks.
9. Now that bunny is assembled, cover with foil and let it rise for 30 minutes. When you return, bunny should have nearly double in size (he’s a big boy).
10. Lightly scramble one egg and brush it all over bunny. This will help him brown.
11. Bake at 350 for 30 minutes.
12. Once he is done baking, you can decorate him. I didn’t add teeth, but I think little almond slices for little buck teeth are adorable and then raisins for eyes.
13. Cut out a hole in his tummy (don’t worry. he won’t feel a thing). Place a shallow small bowl (I used a dipping sauce bowl) and fill it with your dip of choice. I used a freakin delicious artichoke dip.