Chocolate Bunny Bread

TO MAKE DOUGH: Add all ingredients, except chocolate chips, to bread machine pan in the order suggested by manufacturer; process on dough/manual cycle. (Dough can be made in all-size bread machines.) When complete, remove dough to floured surface; if necessary, knead in additional flour to make dough easy to handle.

To shape: Divide dough in half.

For body - knead chocolate chips into one piece of dough; form into ball. Place on ungreased large baking sheet; flatten to 5-inch (12 cm) round.

For head - form 1/3 of remaining dough into ball; place above body. Flatten slightly; attach to body by pinching together.

For nose - pinch off 1/2-inch (1 cm) ball from remaining dough; place on head. Divide remaining dough into six pieces.

For arms - roll two pieces into balls and attach to each side of the body.

For feet - shape two pieces into 2-inch (5 cm) ropes and attach to the body.

For ears - shape remaining two pieces into 4-inch (10 cm) ropes and arrange above head, tucking ends under head.

Cover; let rise in warm place 30 to 45 minutes or until doubled. (If desired, brush bunny with 1 egg beaten with 1 tsp/5 mL water.)

TO BAKE: Bake in preheated 350 E F (180 E C) oven for 35 to 40 minutes or until done, tenting with foil after 15 minutes to prevent overbrowning. Remove from pan; cool on wire rack. Decorate as desired.

TO MAKE BUNNY BY HAND: Substitute 1 envelope (8 g or 1 tbsp/15 mL) quick rise instant yeast for the bread machine yeast in the recipe.

Reserve 1 cup (250 mL) flour. Mix 1-1/4 cups (300 mL) flour, sugar, cocoa powder, yeast and salt in large bowl. Heat milk and butter or margarine until very warm (125 to 130 E F/50 to 55 E C).

Stir into dry ingredients. Beat in egg and vanilla. Mix in enough reserved flour to make a soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover; let rest 10 minutes. Shape and bake as indicated above.