CHOCOLATE BUNNY BREAD
3 1/4 to 3 3/4 cups all-purpose flour, divided
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 pkgs. rapid rise yeast
3/4 teaspoon salt
2/3 cup milk
1/4 cup water
1/4 cup butter
1 Tablespoon pure vanilla extract
1/3 cup milk chocolate or peanut butter morsels
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt.
Heat milk, water and butter until very warm (120-130 degrees F).
Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add egg, vanilla and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes. Divide dough in half.
For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round.
For head, remove 1/3 of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach.
For nose, pinch off 1/2 inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions, roll each to form 6-inch rope.
For arms, arrange 2 ropes across body; attach by tucking one end of each under body.
Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head.
Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes.
Bake at 350 degrees F for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.