Hopping Easter Bunny Bread
|1||package active dry yeast or 1 cake compressed yeast|
|1 c||milk, scalded|
|5-5 1/2 c||sifted enriched flour|
|1/4 c||orange juice|
|2 Tbsp||grated orange peel|
|2 c||confectioner's sugar|
|1/4 c||hot water|
|1 tsp||butter or margarine|
get recipes @ goboldwithbutter.com
Last Easter my son's girlfriend, Jess, came over with these adorable little Easter Bread Bunnies that her mom, Beth, made. Well, not only were they cute, but they were also delicious.
This bread is a little softer than the typical Italian Easter Bread that I make and the OJ adds just the right touch of flavor.
I found the photo on the web. Will post my own after I make them this week.
I have to admit, I like these better than my bread which is NOT a good thing when you're on a low carb diet. I must be strong.....or not! ;-)
Roll small ball of dough for tail; place atop dough at bottom of loop. Let bunnies almost double before you put them in oven.
For ears, pinch off 1 1/2 inch strips and roll between hands till smooth and cigarshaped. Let point make tip of ear; snip off opposite end and place ear next to head. Pinch off a bit of dough and roll in ball for tail. Let bunnies almost double; bake.