Chocolate Bunny Bread

Adapted from Fleischmann's Yeast

To prepare dough, sift together 1 1/2 cups flour, undissolved yeast, cocoa powder, and salt in a mixing bowl; set aside. In a skillet, heat fat-free milk, vanilla extract, sugar, and margarine to 120-130 degrees. Gradually add to dry ingredients; beat two minutes at medium speed. Add egg and remaining flour. Knead dough until smooth, working in additional flour as necessary to from stiff dough. Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap. Refrigerate 2 to 24 hours. Divide dough in half. For the body, knead chocolate chips into one half of the dough, form into ball. Place on prepared baking sheet; flatten to five inch round. For the head, form 1/3 of the remaining dough into ball; place above body. Flatten slightly; attach to body by pinching together. For nose, pinch off half inch ball of dough; place on head. For arms and ears, divide remaining dough into four pieces; roll each to five inch rope. Arrange two ropes across body for arms; tucking ends under body. Shape remaining ropes into ears; arrange above head; tucking ends under head. Cover and let rise in warm place 30 minutes or until doubled in size. Bake at 350 for 35 to 40 minutes or until done, tenting with foil after fifteen minutes to prevent overbrowning. Remove from pan; cool on wire rack, decorate as desired.

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10 servings