Friday, April 2, 2010


I was supposed to be working in the garden today. My mind was all made up: I was going to re-pot the tomatoes and peppers so that they could stretch their toes a bit, I was going to rake the leaves towards the fence and if the weather would warm up just the slightest bit, I was determined to move four of my raised beds so that I could make some adjustments planting-wise. Yeah.....never did happen. The moment I was ready to step out the back door, brimming with sugar-induced confidence, it started raining. Hard.

All this pent-up energy had to go somewhere. Given that it's Easter this weekend, I wanted to do something special for breakfast that morning. What better than bread bunnies?! Cute little Easter bunnies, clutching an egg in their bready little paws, with raisins for eyes, and a pretty sheen. Oh well, I've always been a sucker for rabbit, so here goes....

4 cups of flour
1 cup of warm water
1/2 cup of buttermilk
1 1/2 teaspoons of active dry yeast
1/2 teaspoon of salt
6 small eggs, rinsed and dry
1 egg, beaten well

Mix the flour in a bowl with the warm water and the buttermilk, sprinkle the yeast on top and knead for several minutes. Add the salt and continue to knead until the dough comes together into a ball and pulls away from the sides of the bowl. (If you're a heavy scooper, you may need to add a little bit of liquid for it to come together). Knead the dough on the counter for a couple of minutes, then cover and rest it in a greased bowl, at room temperature, and let it rise until double.

Punch down the dough and divide into six equal parts, rolling each into a ball. Relax the dough for five minutes, covered, then roll into ovals of approximately 6 to 7 inches tall with the help of a rolling pin. With a sharp knife or with scissors, make a cut of about two inches length-wise in the top of the dough: those will be the ears. Make a similar cut one inch on each side of the ear at an angle, and then cut back at an angle (see picture above, that's easier than trying to explain it!).

Put three raisins (two for the eyes, one for the nose) where the face is going to be. Stretch both of those arms a bit, put a raw egg in the shell (the egg will be hard boiled when it comes out of the oven) on its tummy and fold the arms over. Place the bunnies on a baking sheet lined with parchment paper or a silicone baking mat. Cover and let rise in a warm place until puffy. Push the raisins in just a bit so that they'll cook in the dough and not on top, as they may come off. Right before going in the oven, brush the bunnies with the egg wash, and mark the whiskers and the paws with a toothpick.

Preheat the oven to 375 degrees. Bake at 375 for about 20 minutes or until golden.

This will make six bunnies.