My recipe is so close the Anneliese's Recipe, however for convenience sake I will post my version here.
I doubled the recipe (except the yeast amount) to have extra bread on hand for dipping.
- 2 tablespoons of quick rise yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 1/2 cups warm water
- 2 tablespoons oil
- 5 1/2 - 6 1/2 cups flour
- 1 beaten egg mixed with 1 tablespoon water to brush over bread
- Mix all the dry ingredients together, including the dry quick rise yeast, holding back about 1 cup of flour.
- Make a well in the center of the flour mixture.
- Add the oil and water in the center slowly incorporating the dry ingredients with the wet.
- Knead together til a soft dough that is no longer sticky using a bit of the extra flour as needed to make it smooth and elastic.
- Divide the dough into the parts for the bunny like the picture. There is no exact size, just big enough to fit you baking sheet.
- Use two raisins for the eyes, two almond slices for the teeth, and cut in the whiskers and into the paws with a sharp knife or kitchen shears.
- Brush the dough with the beaten egg.
- Let rise on for 30-40 minutes, covered with a tea towel.
- Bake at 400 for 20 minutes or until golden brown.
Place the finished and cooled "bunny" onto a platter lined with lettuce leaves. Surround with a variety of cut vegetables. Cut out a whole in the tummy of the bunny and scoop out the bread saving it for dipping. Fill with you favorite dip. Serve extra bread along side for dipping as well.