Easter Bunny Bread

Gold Medal Flour and Fleischmann’s Yeast had this recipe for Easter Bunny Bread in a Sunday Paper coupon insert many, many years ago. I don’t know if it has been republished since , this has been an Easter favorite of ours for a long time. It’s fairly easy to make and you end up with a very nice tasting bread with a nice thin crust, that looks great on the Easter dinner table.

Ingredients for Easter Bunny Bread

5+ cups of flour (Gold Medal all purpose)
2 pkg Fleischmann’s Rapidrise yeast (you can use Active dry if you want)
3 tbsp sugar
2tsp salt
1 cup water
2/3 cup milk
3tbsp butter
1 egg

Directions for Easter Bunny Bread with Rapidrise yeast

Preheat oven to 400°

Mix 3 cups of flour with the yeast,sugar,salt in bowl of mixer. Heat the water,milk and butter to 125° to 130°. When at temperature mix into the flour yeast mixture add the egg and stir in enough extra flour to make the dough easy to handle. Using dough hook (or by hand) knead the dough for 8-10 minutes until smooth and elastic. Cover and let rest 10 minutes. (If using active yeast dissolve in warm water 110°-115° in the bowl then add the other items and once dough is formed let rest for 30 minutes, after that all directions are the same for both yeasts).

Lightly grease two sheet pans and divide the dough into 4 equal parts

For each bunny divide 1 part in half and shape one half into a flattened round for the body.

Place a walnut sized piece of the remaining half in a ball for a tail; make a deep indentation into the body press the ball in and flatten and turn over onto the sheet pan

Form remaining dough into a ball and divide in half; taking one half and forming it into a flattened round for the head.and place it next to the body

**take remaining dough and divide in half**

. Take the remaining dough and form into a ball and divide into quarters and form feet and ears making deep indentations and pressing the feet into the body and placing the ears next to the head.

**take remaining dough and divide into quarters**

Make three indentations on the head and place a raisin in each for eyes and nose, (I take a small amount of egg wash and brush the connections of the head and body and the ears and head and the indentation for the feet and eyes to help them adhere).

.Cover and let rise for 15 – 30 minutes. Bake for 18 -20 minutes until light brown. Decorate as desired.

Here are a few ideas that might might this recipe easier:
Silpat for Bread, 11.6 x 16.5-inches
Silpat Roul’Pat Non-Stick Silicone Countertop Work Station with Non-Slip Grip, 16.5-Inch by 24.5-Inch

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Easter Bunny Bread

2013-08-10 02:00:14

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Ingredients

5+ cups of flour (Gold Medal all purpose)
2 pkg Fleischmann's Rapidrise yeast (you can use Active dry if you want)
3 tbsp sugar
2tsp salt
1 cup water
2/3 cup milk
3tbsp butter
1 egg

Instructions

Preheat oven to 400°
Mix 3 cups of flour with the yeast,sugar,salt in bowl of mixer. Heat the water,milk and butter to 125° to 130°. When at temperature mix into the flour yeast mixture add the egg and stir in enough extra flour to make the dough easy to handle. Using dough hook (or by hand) knead the dough for 8-10 minutes until smooth and elastic. Cover and let rest 10 minutes. (If using active yeast dissolve in warm water 110°-115° in the bowl then add the other items and once dough is formed let rest for 30 minutes, after that all directions are the same for both yeasts).
Lightly grease two sheet pans and divide the dough into 4 equal parts
For each bunny divide 1 part in half and shape one half into a flattened round for the body.
Place a walnut sized piece of the remaining half in a ball for a tail; make a deep indentation into the body press the ball in and flatten and turn over onto the sheet pan
Form remaining dough into a ball and divide in half; taking one half and forming it into a flattened round for the head.and place it next to the body
Take the remaining dough and form into a ball and divide into quarters and form feet and ears making deep indentations and pressing the feet into the body and placing the ears next to the head.
Make three indentations on the head and place a raisin in each for eyes and nose, (I take a small amount of egg wash and brush the connections of the head and body and the ears and head and the indentation for the feet and eyes to help them adhere).
.Cover and let rise for 15 - 30 minutes. Bake for 18 -20 minutes until light brown. Decorate as desired.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

February 27, 2013March 17, 2016

Traditional Irish Soda Bread Recipe

Traditional Irish Soda Bread

The most traditional Irish Soda Bread recipe is simply Soft Wheat Flour, a little baking soda ,a little salt, and buttermilk. Soft wheat has less gluten which made it easier to mill than hard wheat. In this recipe we used Swans Down Cake Flour, which is soft winter wheat. However all purpose flour will just fine. Raisins are an option and are not traditional.

Ingredients for Traditional Irish Soda Bread:

4 cups soft Wheat Flour
2 cups buttermilk
1 teaspoon baking soda
1 tsp salt

Sift all the dry ingredients into a bowl add the buttermilk and mix until the flour not visible. If dough very dry add more buttermilk and if too wet add a little more flour. Turn dough out onto a lightly floured surface and form into a ball. Place onto a lightly greased sheet pan or on to a silpat or into a lightly greased cake pan. Cut a cross into the top about an inch and a half deep ( this helps the center bake). Bake at 425° for about 25 minutes then lower the temperature to 400° and bake for an additional 20 minutes. The bread will be done when it gives a hollow sound when tapped on the bottom. If the bread begins to brown too much, cover loosely with foil. When baked remove to a wire rack to cool. Can be sliced warm.

Here’s something to help with this recipe:
Swans Down Regular Cake Flour, 32-Ounce Boxes (Pack of 8)
Silicone Baking Mat Set (2 pk.) Non Stick Surface
Saco Cultured Buttermilk Blend, 16-Ounce Canister (Pack of 3)

Irish Soda Bread

2014-03-07 16:39:00

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Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Ingredients

4 cups soft Wheat Flour
2 cups buttermilk
1 teaspoon baking soda
1 tsp salt

Instructions

Sift all the dry ingredients into a bowl add the buttermilk and mix until the flour not visible. If dough very dry add more buttermilk and if too wet add a little more flour. Turn dough out onto a lightly floured surface and form into a ball. Place onto a lightly greased sheet pan or on to a silpat or into a lightly greased cake pan. Cut a cross into the top about an inch and a half deep ( this helps the center bake). Bake at 425° for about 25 minutes then lower the temperature to 400° and bake for an additional 20 minutes. The bread will be done when it gives a hollow sound when tapped on the bottom. If the bread begins to brown too much, cover loosely with foil. When baked remove to a wire rack to cool. Can be sliced warm.

Notes

Traditional Soda Bread has no extra ingredients, but if you'd like add currents or raisins or nuts or anything else that would go great in a bread- don't worry you WON"T be attacked by Leprechauns if you do!

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

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February 27, 2013August 12, 2015

Irish Sopda Bread

Irish Soda Bread

This truly not a traditional Irish soda Bread recipe, with all the ingredients it’s more like a stollen, but it’s still delicious.

Ingredients for Irish soda Bread

2 cups flour
1/4 cup sugar
1 egg
2 tsp baking powder
1/2 tsp baking soda
1/2 pint sour cream
4 oz milk
2/3 cup raisins
1 tbsp caraway seeds

special items needed for Irish Soda Bread:

Oven proof bowl 6 qt or larger or large cake pan
1 tbs shortening

grease oven proof bowl and set aside. Preheat oven to 350°.

In a large mixing bowl combine all the ingredients and pour into greased oven proof bowl. Bake 45 – 50 minutes. Take out of the oven and let cool slightly then invert onto a wire rack and let cool completely.
Anchor Hocking 4-Piece Mixing Bowl Set, Clear