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Bunny Bread

"I love this bunny bread. I make it every Easter and have it at my Easter dinner. Sometimes I cut a hole in the tummy and fill with dip, or eat it as bread with dinner. S0 easy to make and my kids love helping me. I have also made this with rosemary bread and wheat bread."

By allrecipes · From Open Recipes · 5 ingredients
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Why it works: Bread and egg match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 22,584 recipes mention both. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

The recipe

1 loaf bunny bread
Prep45 min
Cook25 min

Ingredients

Contains: egg, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Let the frozen dough thaw fully at room temperature, about 30 minutes, until soft enough to shape.

  2. Line a baking sheet with parchment. Divide one loaf of dough into a large ball for the head and a smaller ball for the tail, and shape the second loaf into two long oval ears.

  3. Place the head on the baking sheet and press the ears onto the top, pinching the seams closed. Set the tail beside the head and cover loosely with a towel.

  4. Let the shaped bunny rise in a warm spot for about 30 minutes, until puffy and almost doubled.

  5. Preheat the oven to 350°F (175°C).

  6. Brush the whole bunny gently with the beaten egg.

  7. Press the raisins into the head for eyes and the sliced almonds into the face and ears for a nose and inner ear details.

  8. Bake for 20 to 25 minutes, until deep golden brown and hollow-sounding when tapped on the bottom.

  9. Cool on the baking sheet for 10 minutes, then move to a rack. Arrange the lettuce leaves around the bunny as a garnish before serving.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Bread + eggtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together22,584 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Raisin + almondtop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Almond + lettucetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together210 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Bread + raisintop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together2,102 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  5. Bread + lettucetop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together601 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lettuce

How well each one fits the dish's main ingredients (bread, raisin, almond, egg):

  1. Sweet potatobetter flavor fit
  2. Shallotbetter flavor fit
  3. Capsicumabout as good a flavor fit
  4. Lettucethe original

Fit is the average pairing score against bread, raisin, almond, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).