Bunny Bread

2 (1 pound) loaves frozen bread dough, thawed

2 raisins

2 sliced almonds

1 egg, beaten

6 lettuce leaves

Grease a baking sheet.

Cut off 1/4 of the dough from 1 loaf and form into a pear-shaped ball for the bunny head.

Form the remaining 3/4 loaf into a fat oval shape for the body. Place the body onto the prepared baking sheet and attach the head by pinching the 2 pieces together.

Make narrow cuts, about 3/4 in deep, on each side of head for whiskers.

Cut second loaf of dough into 4 equal pieces. Roll 2 pieces into 16-inch ropes. Fold each rope in half, and pinch the ends to the head to form ears.

Cut the third piece of dough in half and shape into 2 ovals about 3 1/2 inches long for back paws. Attach the paws to the bottom sides of the body. Make two 1-inch cuts on the paws for toes.

Cut the remaining dough into 3 pieces. Form 2 pieces into balls and pinch on sides for front paws.

Divide the remaining piece of dough into 3 equal pieces and roll into 1-inch balls. Press the dough balls onto the the face to form two cheeks and a nose.

Press raisins onto the face to make eyes.

Press almond slices close together onto face to make bunny teeth.

Cover and let dough rise in a warm place until doubled, 30 to 45 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Brush the loaf lightly with beaten egg.

Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove to a wire rack to cool.

To serve, line a serving platter with lettuce leaves and place the bunny in the center.