Kitchen Krafts

By Julie Wardell

Baked Bunny Bread

1 loaf (1 pound/.45 kg) frozen bread dough, thawed

1 egg, beaten

small gumdrops

honey

string licorice

1. Grease two cookie sheets.

2. On a lightly floured bread board, cut dough into four equal sections. Each section will make one bunny.

3. To make each bunny, divide one section in half. Shape one half into a large oval for the bunny’s body and place it on a cookie sheet. Divide the other half in half again. Form a round head with one piece and place it above the body on the cookie sheet. Divide the other piece in half again. Shape two ears from one half, and make arms and legs from the other half, and attach them to the bunny (see illustration).

4. Place two bunnies on each cookie sheet, spacing them well apart, then brush the bunnies with the egg. Loosely cover them with plastic wrap and let rise in a warm place until double in size. Bake at 350° F (175° C) for 15–20 minutes. Let cool.

5. Decorate the bunnies with small gumdrops cut in half (see illustration). Use a dot of honey to hold gumdrops in place. Poke short pieces of string licorice into each bunny for whiskers. Tie string licorice around its neck.

Easter-Egg Rolls

1 loaf (1 pound/.45 kg) frozen bread dough, thawed

raisins or jelly beans

1 egg, beaten

colored sugar

1. Grease a cookie sheet.

2. Cut the dough into 16 equal pieces.

3. With the palm of your hand, flatten each piece into a 3″ (7.6 cm) square. Place a few raisins or jelly beans in the center, bring up the dough edges around the filling, and pinch them together, forming an egg shape. Place pinched side down on the cookie sheet.

4. Brush the rolls with the egg. Cover with plastic wrap, put in a warm place, and let rise until double in size.

5. Sprinkle tops of the rolls with colored sugar. Bake at 350° F (175° C) for 15–20 minutes.

Photo by Peggy Jellinghausen