Breadworld Bunnies by bocca

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  • June 20, 2016 at 5:50 am #2005
    rottiedogs
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      Breadworld Bunnies
      Submitted by bocca on January 23, 2003 at 11:42 pm

      DESCRIPTION
      Breadworld bunnies

      SUMMARY
      Yield 0 File under Yeast Bread/Rolls (not sourdough)

      INSTRUCTIONS
      Makes 10 Bunnies

      5-1/2 to 6 cups all-purpose flour
      1/3 cup sugar
      2 envelopes Fleischmann’s RapidRise Yeast
      1 teaspoon ground cinnamon
      1 teaspoon salt
      1/4 teaspoon ground allspice
      1/4 teaspoon ground nutmeg
      1 cup milk
      1/2 cup water
      1/3 cup butter or margarine
      2 large eggs
      1 (8-ounce) package chopped dates, optional
      Powdered Sugar Glaze (recipe follows)

      Directions
      In large bowl, combine 2-1/2 cups flour, sugar, undissolved yeast, spices, and salt. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

      Set aside about 1/4 cup dates for bunny’s eyes. Knead remaining dates into dough, if desired. Divide dough into 10 equal pieces. Roll each to 24-inch rope. Divide each rope into 1 (13-inch), 1 (6-inch), 2 (2-inch), and 1 (1-inch) strips. Coil 13-inch strip to make body; coil 6-inch strip to make head. Attach head to body; pinch to seal. Shape 2 (2-inch) strips into ears and remaining 1-inch strip into tail. Attach to body and head. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

      Bake at 375oF for 15 to 20 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Powdered Sugar Glaze. Insert reserved date pieces for eyes.

      Powdered Sugar Glaze: Combine 1 cup powdered sugar, sifted; 2 tablespoons milk; and 1/2 teaspoon vanilla extract. Stir until smooth

      This recipe is from http://www.breadworld.com

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      • This topic was modified 8 years, 5 months ago by rottiedogs.
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