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Easter Bunny Bread.
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5 from 7 votes

Bunny-Shaped French Bread

Hop into Easter with Adorable bunny-shaped French bread! This unique twist on a classic recipe is certain to charm young and old.
Prep Time30 minutes
Cook Time25 minutes
Dough Making in Bread Machine45 minutes
Total Time1 hour 40 minutes
Course: Bread, Easter
Cuisine: American
Servings: 8 servings
Calories: 196kcal
Author: Chula King


  • Bread machine (See Tip 1)
  • Kitchen scale


French Bread Dough

  • 9.84 ounces filtered water (291 ml, about 1 cup and 4 teaspoons) (See Tip 2)
  • ½ Tablespoon Kosher salt
  • ½ Tablespoon granulated sugar
  • 15 ounces bread flour (425 grams, 3 cups)
  • ½ Tablespoon instant or bread machine yeast (See Tip 3)

Easter-bunny Shaped Bread

  • 1 recipe of French bread dough from above
  • 2 raisins for the bunny’s eyes
  • Egg wash (See Tip 5)


French Bread Dough

  • Add all ingredients in the order listed to the pan of a bread machine. Select the dough cycle and press start. You’re ready to build the Easter bunny-shaped bread when the dough cycle finishes. (See Tip 4)

Easter Bunny-Shaped French Bread

  • Transfer the French bread dough to a floured surface. Cut the dough into 11 pieces of varying sizes using the following approximate weights:
  • Body – One 10.2-ounce piece rolled into a ball
  • Feet – Two 1.4-ounce pieces, each rolled into a ball
  • Hands – Two 1-ounce pieces, each rolled into a ball
  • Head – One 5-ounce piece rolled into a ball
  • Cheeks – Two 0.4-ounce pieces, each rolled into a ball
  • Nose – One 0.15 ounce piece rolled into a ball
  • Ears – Two 2-ounce pieces, each formed into a 12-inch rope.
  • Place the body towards the bottom of a silicone-lined half-baking sheet, leaving enough room for the feet. Gently flatten the dough. Then, place the two feet below the body so that the feet touch the body.
  • Place the hands on either side of the body, towards the top, just touching the body. Then, place the bunny’s head above the body, just touching the body. Flatten the head slightly.
  • Place the bunny cheeks side-by-side, towards the bottom of the bunny's face, and place the nose above the cheeks.
  • Fold the long ropes for the ears into a loop and position the ears on either side of the head, just touching the head.
  • Using kitchen shears or scissors, make 3 cuts in each of the feet and hands to form the bunny's toes and fingers. Gently push two raisins into the face to form the bunny's eyes.
  • Cover the baking sheet with a kitchen towel and place in a warm location until the bunny is puffy, around 30 to 45 minutes.
  • Preheat oven to 375°F.
  • Brush the bunny with an egg wash and bake for 25 minutes or until golden brown.
  • Yield: One bunny-shaped French Bread (See Tip 6)



  1. If you don’t have a bread machine, you can make the dough in a food processor or a stand mixer.
  2. Do not use tap water when making bread. The chlorine in the tap water can retard the growth of the yeast or even kill the yeast. 
  3. Active dry yeast must be proofed before adding it to the other ingredients. On the other hand, instant yeast and bread machine yeast can be added directly to the ingredients.
  4. If desired, the dough can be made ahead of time. When the dough finishes kneading, remove it from the pan of the bread machine. Place in an oiled bowl. Cover with plastic wrap and refrigerate overnight.
  5. Whisk together one egg and one tablespoon of water for the egg wash.
  6. This bread can be made ahead of time and stored in an airtight container for a day or two. It can also be wrapped well in aluminum foil and frozen for up to three months.


Calories: 196kcal | Carbohydrates: 39g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 437mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 8mg | Iron: 0.5mg