1/2 cup (1 stick) butter
1/2 cup warm water (110°-115°)
3/4 cup sugar
2 pkg active dry yeast
5-6 cup all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
5 eggs (at room temperature)
(set one egg aside)
1 tablespoon cold water
raisins

This is a recipe to share with your children. If they enjoy play dough, they will love making this bread.

Parent's Part:

Combine milk and butter in a small saucepan. Heat until butter melts. remove from heat and allow to cool to lukewarm.

Mix together warm water and 1 T of the the sugar. Sprinkle the yeast over the surface and allow the yeast to soften for 1 minute. Stir to dissolve and allow to stand until foamy (about 5 minutes).

Combine 4 cups of the flour, the remaining sugar, cinnamon and salt in a large bowl. Add 4 of the eggs, yeast mixture and the warm milk mixture. Beat until blended. Add enough of the remaining flour to make a soft dough.

Knead dough on a lightly floured surface until smooth and elastic (about 10 minutes--don't cheat!) Place in lightly oiled bowl turn to cover with oil. Cover and let rise in a warm place away from drafts until doubled in bulk 1-1/2 hours.

Punch dough down. Knead briefly. Cover and let rest 10 minutes. While waiting, grease 2 baking sheets.

Kid's Part:

Divide dough into 12 equal pieces. Place 11 of them covered in the refrigerator while you work with one piece.

Pinch off a piece of dough about the size of an egg. Form into an egg- shaped body on the baking sheet.

Pinch off a piece of dough about the size of a golf ball and form into a ball for a head. Glue head to the body by dipping the head in a little water and touching it to the body on the baking sheet.

Divide the remaining piece of dough into 6 equal pieces. Form 4 of the pieces into balls. Glue to the body for the arms and legs. Roll the remaining 2 pieces into logs and glue to the top of the head for the ears.

Repeat steps 1-4 for remaining pieces of dough. When the baking sheet is full, cover with plastic wrap and place in the refrigerator while you finish the remaining pieces.

When you and your children have finished making the bunnies, place them in a warm, draft-free place and allow to rise until doubled, 1/2 hour to 1 hour.

When doubled, whisk together the remaining egg with 1 tablespoon water. Brush each bunny with the egg mixture. Press raisins into the dough for eyes and nose. Brush each bunny with egg mixture a second time.

Preheat oven to 350°.

Bake 15-20 minutes. Bread should sound hollow when tapped. Remove from baking sheets and allow to cool.

Submitted by: Lillith Star