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Print this Recipe    East Bunny Bread

Honey Bunny Bread
Makes 1 bunny bread

3/4 cup milk
1 pkg active dry yeast
3 1/4 - 3 1/2 cup flour
1/3 cup honey
1 1/4 tsp salt
1/4 cup butter or margarine
1/4 cup warm water
1 cup quick or old-fashioned oats, uncooked
1 egg
1 tsp cinnamon

1 1/2 cup confectioners sugar
2 Tbsp milk

For bread, heat together milk and butter in small saucepan over
medium heat, stirring occasionally until butter is melted; cool to
lukewarm. Dissolve yeast in water. In large bowl combine butter
mixture, dissolved yeast, 1 cup flour, oats, honey, egg, salt and
cinnamon; mix well. Add enough additional flour to make soft dough.
Knead on lightly floured surface 8-10 minutes or until smooth and
elastic. Shape to form ball. Place in greased large bowl, turning
once to coat surface of dough. Cover; let rise in warm place about
1 hour or until double in size. Punch dough down. Cover; let rest
10 minutes. Divide dough in half.

For bunny body, shape 1/2 to form a 36" long rope. Loosely roll
up rope spiral fashion; pinch dough to seal end tightly. Place
about 3" from bottom of greased large cookie sheet; press down

Divide remaining dough in half. For bunny head, shape one half to
form a 25" rope. Loosely roll up rope spiral fashion; seal end
tightly. Attach to top of body on cooked sheet by pinching dough

Divide remaining dough into thirds. For tail, shape on third to
form a 15" long rope. Loosely roll up like others; pinch to seal
end. Attach to side of body on cookie sheet by pinching dough
together. Shape remaining dough to form two 3 1/2 long bunny ears.
Attach to head by pinching dough together. Let rise about 1 hour
or until nearly double in size. Heat oven to 350 degrees. Bake
30-35 minutes or until golden brown. Cool on wire cooling rack.
For icing, combine ingredients, mix until smooth. Drizzle over
cooled bread.


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