Bunny Sandwich Bread Loaves
Description
A soft, lightly sweet sandwich bread shaped into the sweetest little bunny. Perfect for Easter baskets, neighbor gifts, hostess gifts, or making your Easter table feel a little extra special.
This recipe makes either 1 large or 2 smaller bunnies.
Ingredients
What You’ll Need
Instructions
-
Bread Machine Method
Add all ingredients to the bread machine in the order listed above. Don’t mix!
Run machine on a no-bake cycle. Here are the settings I use on my Zojirushi:
- SELECT COURSE: Homemade
- PREHEAT: 18
- KNEAD: 15
- RISE 1: 25
- RISE 2: 15
- RISE 3: OFF
- BAKE: OFF
- KEEP WARM: OFF
This will produce a soft, pliable dough ready to shape in under 2 hours.
-
Without a Bread Machine
Autolyse
Mix:
- Flour
- Vital wheat gluten
- Water
Let rest for 30–60 minutes.
Mix Dough
Add:
- Honey
- Egg
- Yeast
- Lemon juice
Mix until combined.
Add:
- Butter
- Salt
Knead until smooth and elastic.
Let rise for 45 minutes to 1 hour, or until slightly puffy.
-
Shaping the Bunny
Once dough has completed its rise, it’s ready to shape.
You can make 1 or 2 bunnies with this recipe
(I doubled the recipe and made 4).- Form dough into an oval/egg shape with some surface tension
- Make 2 diagonal cuts and set those pieces aside (these will be the ears)
- Slightly round out the “face” of the bunny
- From the cut pieces, remove about ⅓ of the dough to use for the tail and feet
Assemble
- Place ears on top and gently tie with twine
(tight enough to hold, loose enough to allow expansion) - Use remaining dough to form:
- 1 tail
- 2 oval feet
- Gently open a small section of dough to tuck the tail in place
Transfer to a parchment-lined baking sheet.
Let rise for up to 30 minutes, until slightly puffy.
-
Bake
Bake in a preheated oven at 350°F for about 25–30 minutes, depending on size.
- Bake until golden
- Internal temp should reach 190°F
Brush with butter while warm for a soft, golden finish.
Transfer to a cooling rack and allow to cool completely before slicing.
Note
Recipe Notes
I tested a few versions before landing on this one. A classic sandwich bread dough held the bunny shape best—so the ears stayed in place and didn’t crack or fall off.
I originally wanted a softer, dinner-roll-style dough, but it didn’t hold structure well enough for shaping.
Adding the lemon juice made a big difference—the bread was noticeably softer and more structured.
I also tested baking in a loaf pan, but loved the look of the free-form bunny on a parchment-lined baking sheet. Not as ideal for sandwiches, but so much cuter.
About the Lemon Juice
A small splash of lemon juice helps strengthen the dough and improves texture, especially when baking with fresh-milled flour.
It won’t make your bread taste like lemon—just soft, fluffy, and beautifully structured.
If Skipping Vital Wheat Gluten
You can absolutely leave it out.
Just note:
- The loaf may be slightly shorter
- The crumb may be more dense or hearty
- Dough may feel softer or a bit stickier
You may need to knead a little longer to build structure.
