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Easter Bunny Bread 2 loaves (l pound each) frozen bread dough, thawed Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-inch by 6-inch oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4-inch deep, on each side of head for whiskers. Cut second loaf into four equal portions. For ears, shape two portions into I6-inch ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3 1/2-inch oval for back paws. Cut two I-inch slits on top edge for toes. Position on each side of body. Divide the fourth portion of dough into three pieces. Shape two pieces into 2 1/2-inch balls for front paws; shape the remaining piece into two 1-inch balls for cheeks and one 1 1/2-inch ball for nose. Place paws on each side of body; cut two 1-inch slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth. Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove to a wire rack to cool. Place bread on a lettuce-lined I6-inch by 13-inch serving tray. Cut a 5-inch by 4-inch oval in center of body. Hollow out bread, leaving a 1/2-inch shell (discard removed bread or save for another use). Line with lettuce and fill with dip, such as Mushroom Spinach Dip. Yield: 1 loaf
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