junior kitchen

cooking with kids

junior kitchen random header image

Signs of Spring (and Chocolate Bunny Bread!)

March 23rd, 2008 · 1 Comment

bunny.jpg

nest.jpg
Spring has sprung, bunnies are everywhere and the chickens are laying beautiful eggs.

And we’re baking indulgent things to celebrate!

Chocolate Bunny Bread
This has suddenly become a new favorite in our house, for kids and parents alike.

The recipe came from this bread machine cookbook and in some magical way combines everything good about bread with everything good about chocolate.

bunbread.jpg bun2.jpg

Putting the tail on:
bunn3.jpg

Glazing: bundrip.jpg

Ingredients for bread:

  • 2/3 cup milk
  • 1/4 cup water
  • 1 egg
  • 2 tablespoons butter (cut up)
  • 2 teaspoons vanilla
  • 3 cups bread flour
  • 1/3 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons active dry yeast or bread machine yeast
  • 1/3 cup miniature chocolate pieces

Add the first 10 ingredients to make the dough. We use a bread machine so we set the cycle for dough. After the dough cycle is done take the bread out and punch it down. Have little hands gently knead in the chocolate pieces. Cover and let rest for 10 minutes. The same little hands can grease 2 baking sheets.

Pinch off 2 1/1/2 inch balls of dough; set aside. On a lightly floured surface, divide the remaining dough in half. Roll each portion into a 20 inch rope.

On a prepared baking sheet, shape each bunny by crossing 1 end of a rope over the other to form a loop, overlapping 4 to 5 inches from each end. Twist the ends of the rope once at the point where the dough overlaps. Shape the ends into points to resemble ears – our daughter figured this part out faster than we did. Shape the reserved dough into smooth balls for tails. Place a ball on top of dough at bottom of each loop, moistening if necessary to get the tail to stick.

Cover and let it rise in a warm place for 40 to 50 minutes or until nearly double in size. Bake in a 350-degree oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary cover loosely with foil the last 10 minutes to prevent over-browning. Remove from baking sheets; cool on wire racks. Drizzle with powdered sugar glaze.

Powdered Sugar Glaze: In a small bowl combine 1 cup sifted powered sugar and 1 teaspoon vanilla. Stir in enough milk (1 to 2 teaspoons) to make a glaze of drizzling consistency.

Chocolate Bunny Bread!

Tags: Breads & Rolls

1 response so far ↓

  • 1 ok // Sep 24, 2008 at 7:11 pm

    good site areglp