A BONNY BUNNY FOR EASTER.

Add a fresh accent to traditional Easter fare with Chocolate Bunny Bread. It's a fun substitute for the seasonal chocolate candy bunny. Festive and delicious, this yeast-leavened bread can be stuffed with surprise fillings such as chocolate or peanut butter morsels. Spread softened cream cheese or creamy peanut butter on top and create a burst of flavor that is a tasty complement to the bread.

As much as it is a delight for the palate, the bread also makes a great centerpiece. Mold floppy ears out of the dough, add whiskers with icing, put a carrot on top for decoration and, voila, the bread is now an ornamental display that will liven up any Easter table. Let children help bake and decorate the bunny.

CHOCOLATE BUNNY BREAD (Conventional recipe)

3 1/4 to 3 3/4 cups all-purpose flour

2/3 cup sugar

1/3 cup unsweetened cocoa powder 

2 packages quick-rising yeast

3/4 teaspoon salt

2/3 cup milk

1/4 cup water

1/4 cup butter OR margarine

1 egg

1 tablespoon vanilla

1/3 cup milk chocolate OR peanut butter morsels OR raisins

Jelly beans, decorating icing and/OR carrot for decorations (optional)

In a large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of an electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With a spoon, stir in enough additional flour to make soft dough.

Knead on a lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let stand on a floured surface 10 minutes. Divide dough in half.

For body, knead chocolate morsels into one half; form into a ball. Place on bottom end of a large greased baking sheet; flatten to make a 5-inch round.

For head, remove 1/3 of remaining half; form into a ball. Place on a large baking sheet above body; flatten slightly, pinching to attach.

For nose, pinch off a 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions; roll each to form 6-inch rope.

For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover, let rise in a warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake in preheated 350-degree oven 45 to 50 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from sheet; cool on a wire rack. Decorate as desired. Makes 1 bunny bread.

CHOCOLATE BUNNY BREAD (Bread machine recipe)

2/3 cup milk (70 to 80 degrees F)

1/4 cup water

1 large egg

2 tablespoons butter OR margarine, cut up

2 teaspoons vanilla

1 1/2 teaspoons salt

2 1/4 cups bread flour

1/3 cup sugar

3 tablespoons unsweetened cocoa powder

1 tablespoon bread machine yeast

1/4 cup milk chocolate OR peanut butter morsels OR raisins

Jelly beans, decorating icing and/OR carrot for decorations (optional)

Measure milk, water, egg, butter, vanilla, bread flour, sugar, cocoa and yeast into a bread machine pan in order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough in half.

For body, knead chocolate morsels into one half, form into a ball. Place on bottom end of a large greased baking sheet; flatten to make 5-inch round.

For head, remove 1/3 of remaining half; form into a ball. Place on a large baking sheet above body; flatten slightly, pinching to attach.

For nose, pinch off a 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions; roll each to form 5-inch rope.

For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in a warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake in preheated 350-degree oven 35 to 45 minutes or until done, covering with foil during last 20 minutes to prevent excess browning. Remove from sheet; cool on a wire rack. Decorate as desired. Makes 1 bunny bread.

NOTE: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.

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Photo: (Color) Make Chocolate Bunny Bread the centerpiece o f your Easter party. Mold the dough into a bunny and decorate with icing and jelly beans to create a festive treat.