Easter Bread in Bunny Shape

Since bread is a lot healthier than the traditional yeast dough easter bakings, I wanted to try and bake a bread in easter bunny form. I used the dough from "Sourdough bread Rudi", which is rather soft, but it did work out okay...right?

Zutaten für 1 Stück (ca. 2 kg):
1 x dough Sourdough bread Rudi
Flour for the molds


2 loaf pans or long bowls 
2 clean dish towels

Energy: 182 kcal per 100 g

Prepare the dough as described in Sourdough bread Rudi, oil it and let ir rise in the bowl for 2-3 h. Line the loaf molds with dish towels and sprinkle them with flour. Separate a tennis ball sized piece of dough, use two small pieces of that for the eyes, set aside the rest for the bunny's tail. Divide the rest of the dough in two pieces, about 2/5 to 3/5. 
Knead both doughs and roll them into a long shape, such that the dough is smooth and all the folds are on the upper side along the middle. Set the dough into the molds, folds facing up, and let it rise for 30 minutes while you preheat the oven to 230°C.

First roll the bigger part of the dough onto a baking rack with the help of the dish towel and curl up one end of the dough, forming the bunny's bum. Pull the second part of the dough longer and fold once, such that the ends of the dough string form the ears and the middle part forms the snout. use your finger to make holes for the eyes and press the eye balls into the holes. Set the tail a little under the body. 
Use a knife to carve the paw, ears, mouth, and tail.

Bake at 230°, 200° and 180°C for 20 minutes each, perform knocking test (the bread is done if the underside sounds hollow when knocking). Happy Easter! ;-)

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