This Easter Rabbit is just what I need to brighten my table for Easter dinner.  I cant wait to showcase this little guy!  It was so easy.  I made the Rabbit Dip Bowl early in the week and then put it in the freezer.  This will make Easter Day simple.

What you will need:

2 Loaves Rhodes™ Bread Dough, thawed but still cold
2 sliced almonds
2 large raisins
1 egg, beaten

I put the frozen bread dough in the refrigerator the night before... when I was ready to start the rabbit, I took it out of the refridgerator.

Directions: Cut one loaf of bread into 1/4 and 3/4 portions.

Shape 3/4 portion into egg shape for body and place on a large sprayed baking sheet. Shape 1/4 portion into pear shape and place above body for head. Clip side whiskers with scissors.

Cut second loaf in half. Cut one half in half again for ears and roll into two 16-inch ropes. Fold together and place on top of head.

With remaining half of loaf, divide dough in half. Take one half and cut into two pieces. Shape into 2 large thumper feet and place under bunny. Clip toes.

Divide last piece of dough into 1/3 and 2/3 portions. Divide 2/3 portion into two hands and place on side of body and clip fingers.

Divide remaining 1/3 dough into two large balls and one small ball. Place two large balls on face for cheeks and one small ball for nose.

Place 2 raisins on face for eyes and 2 almonds for teeth. 

My 6 year old helped with the eyes and teeth.  (Normally the teeth could be showing below the cheeks.)

Brush everything with beaten egg, even the teeth.

Cover with sprayed plastic wrap. Let rise 15-30 minutes. Remove wrap and bake at 350°F 30 minutes or until browned. Let cool.

Hollow out tummy and fill with your favorite dip.

Click here for the full recipe

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