Heywood & Hopwood March 2016

Easter Bunny Bread
Easter Bunny Bread
Makes 6
500g strong bread flour
3 Teaspoons dried yeast
3 Teaspoons salt
375ml Water
2 Tablespoon olive oil
Extra flour for dusting
2 Tablespoons Olive Oil
2 Tablespoons Caster Sugar
200g Marzipan
Method
1) Place the flour, yeast and salt in a mixer bowl with a dough
hook, add the water and oil and put on a medium speed for
approximately 5 minutes until the dough is well combined and
kneaded.
2) Place onto a lightly dusted work surface and knead for
about 2 minutes until smooth. Place in a lightly oiled bowl,
cover with a T towel and leave in a warm place for an hour to
prove.
3) After an hour tip back onto the work surface dusting with
more flour to prevent it sticking and knock back. Divide into 6,
knead each one briefly then place into lightly oiled round tins
and place on a tray. Cover with a cloth and leave again for one
hour until lightly risen.
4) Remove the cloth and drizzle with olive oil. Bake in a hot
oven at 180C for 8 minutes, open oven door then shower with
sugar then return to the oven for a further 8 minutes.
5) Remove from oven – leave to cool then garnish with
marzipan and currants to resemble a rabbit.
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