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Recipe Name: Easter Bunny Breads Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 8

2 Yeast, quick rise
1/2 Cup(s) Sugar
1 1/2 Teaspoon(s) Salt
4 1/2 Cup(s) Flour
6 Tablespoon(s) Margarine
2 Eggs, Lg
8 Kisses, milk chocolate
1 Tablespoon(s) Sugar, confectioners'
About 2 hours before serving or early in the day.In bowl, combine
yeast, sugar, salt, and 1 cup flour. In saucepan overmedium heat, heat
margarine and 1 cup water until very warm (125degrees).With mixer at
low speed, beat liquid into dry ingredients. At mediumspeed, beat 2
minutes. Reserve 1 egg white; beat in egg and egg yolkwith 1 cup flour;
beat 2 minutes. Stir in 2 1/4 cups flour.Turn dough onto floured
surface and knead until smooth and elastic,about 5 minutes, working in
about 1/4 cup flour while kneading. Shapedough into ball; cover and let
rest 15 minutes.Preheat oven to 375 degrees. Grease 2 cookie sheets.
Cut dough intoeighths. For 1 bunny; cut 1 piece dough in half; shape
half into ball,with a kiss in center, for body. Place on cookie sheet.
Cut other halfin half; shape half into ball; brush with egg white;
place next to largeball, tucking slightly under it for head. From
remaining half, pinch off3/4-indh piece for tail and shape 2 ears.
Brush tail and ears with eggwhite; tuck slightly under bunny. Brush
body with egg white. Make 3 morebunnies. Bake 15 minutes or until
browned. Cool on rack. Repeat tomake 4 more.Mix confectioners' sugar
with about 1/4 teaspoon water and a hint of redfood coloring (for
pink); use to draw face on bunnies. If you like, tiebows around
bunnies' necks.From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 380
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 0mg
Sodium: 537.3mg
Potassium: 80mg
Carbohydrates: 66.2g
Fiber: 1.9g
Sugar: 12.7g
Protein: 7.4g

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