CHOCOLATE BUNNY BREAD

CHOCOLATE BUNNY BREAD

3 1/4 to 3 3/4 cups all-purpose flour, divided
2/3 c Sugar
1/3 c Unsweetened coca powder
2 pk Rapid rise yeast
3/4 ts Salt
2/3 c Milk
1/4 c Water
1/4 c Butter/margarine
1 Egg
1 tb Pure vanilla extract
1/3 c Milk chocolate or peanut Butter morsels

In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter
until very warm (120-130 degrees).
Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add egg, vanilla and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in
enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes. Divide dough in half.
For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet;
flatten to make 5-inch round. For head, remove 1/3 of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach.
For nose, pinch off 1/2 inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions, roll each to form 6-inch rope.
For arms, arrange 2 ropes across body; attach by tucking one end of each under body.
Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head.
Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes.
Bake at 350 degrees for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack.
Decorate as desired.