Easter Bread
2 loaves frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Cut a forth off of one loaf of dough; shape into pear to form head. For body, flatten remaining portion into 7-in. x 6-in. oval; place on greased baking sheet. Place head above body. Make narrow cuts, about 3/4in. deep, on each side of the head for whiskers. Cut second loaf into 4 equal portions. For ears, shape teo portions into 16in. ropes; fold ropes in half, Arrange ears with open ends touching the head. Cut a third portion of dough in half; shape each into a 3-1/2in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of the body. Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining pieces into two 1-in. balls for cheeks and one 1/2. ball fpr nose. Place paws on each side of body; cut two 1in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth. Brush dough with egg. Cover let rise 30-45 minutes. Bake at 350 for 25-30 minutes or until golden brown







































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