Recipe - Easter Bunny Breads

2 pack Yeast, quick rise
One half cup Sugar
1 One half teaspoon Salt
4 One half cup Flour
6 tablespoon Margarine
2 x Eggs, lg
8 x Kisses, milk chocolate
1 tablespoon Sugar, confectioners'

About 2 hours before serving or early in the day.

In bowl, combine yeast, sugar, salt, and 1 cup flour. In saucepan over
medium heat, heat margarine and 1 cup water until very warm (125 degrees).

With mixer at low speed, beat liquid into dry ingredients. At medium speed,
beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup
flour; beat 2 minutes. Stir in 2 One fourth cups flour.

Turn dough onto floured surface and knead until smooth and elastic, about 5
minutes, working in about One fourth cup flour while kneading. Shape dough into
ball; cover and let rest 15 minutes.

Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into
eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball,
with a kiss in center, for body. Place on cookie sheet. Cut other half in
half; shape half into ball; brush with egg white; place next to large ball,
tucking slightly under it for head. From remaining half, pinch off 3/4indh
piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck
slightly under bunny. Brush body with egg white. Make 3 more bunnies. Bake
15 minutes or until browned. Cool on rack. Repeat to make 4 more.

Mix confectioners' sugar with about One fourth teaspoon water and a hint of red
food coloring (for pink); use to draw face on bunnies. If you like, tie
bows around bunnies' necks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini