Ingredients
- 4 cups all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 ¼ cups warm water (about 110°F)
- 2 tablespoons olive oil
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Black sesame seeds (for bunny eyes, optional)
Instructions
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until foamy. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, then mix until a soft dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and divide it into 4-6 portions (depending on the size you want). Roll each portion into a ball to form the bread bowls. For each bunny, take a small piece of dough to shape ears and a nose. Attach them to the bread bowl using a bit of water to help them stick.
Place the shaped bunnies on a parchment-lined baking sheet. Cover and let them rise for another 30 minutes.
Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg and milk. Brush the mixture over the bread bowls to give them a golden, shiny finish. If using sesame seeds for eyes, gently press them into place.
Bake for 18-22 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom. Let them cool slightly before cutting off the top and scooping out some of the inside to create a bowl.
Fill the bunny bread bowls with your favorite soup, dip, or pasta, and enjoy your delicious, festive meal!
- Prep Time: 25 minutes
- Rising Time: 1 hour 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280
- Sugar: 3g
- Fat: 3g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g