Ingredients
2/3 cup sugar
1/3 cup unsweetened coca powder
2 package rapid rise yeast
3/4 tsp salt
2/3 cup milk
1/4 cup water
1/4 cup butter/margarine
1 egg
1 tbsp pure vanilla extract
1/3 cup milk chocolate or peanut
1 butter morsels
1 decorations (optional) are
1 jelly beans, icing and or c.
Directions
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.
Servings: 1 loaf
Chocolate Bunny Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert
The History of Recipes
Food historians have traced the existence of recipes back into distant history, in truth as far as early Egypt, and maybe even further. Interesting though that maybe, sadly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the roman empire 25BC a man called Apicius compiled some documents which described recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. He also tells us how the ancient Romans used a good variety of spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. Over the following few hundred years, the wealthy families of Europe tried to lay on the most extravagent meals, and because of this chefs and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century that fine cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. The introduction of television brought us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chocolate Bunny Bread recipe.
