CARROT (Bunny) BREAD

2 - 2 1/4 cups grated carrots, at room temperature

3/4 cup chopped (ground) walnuts

2 pkgs. yeast

1 1/4 cup water (or 1 cup & 1 egg)

2/3 cup milk

3 tab. sugar

1 1/4 tea. salt

3 tab. margarine or butter

6 1/2 cups flour

few raisins (for eyes and mouth)

1 beaten egg

Grate carrots, grind nuts; sprinkle yeast over lukewarm water. Heat milk, add margarine; then sugar and salt. Mix together; knead. Raise 2 hrs., Raise 2 hrs. Divide dough in half; set one half aside. Divide remaining half into 2 equal pieces. Form one piece into a round ball. Place on lower half of greased baking sheet. Flatten into smooth round ball. Divide remaining piece in half. From one half, break off a small ball, about the size of a cherry, to be used as nose. Shape remainder into smooth round ball and place above larger piece on baking sheet to form a head; flatten slightly. Attach nose. Divide remaining dough into 4 equal pieces. Shape 2 pieces into 4" long rolls, tapered at one end, for ears; attach to head, sealing seams. Shape 2 remaining pieces into 4" long rolls, for arms; seal to body and bring across stomach to hold carrot. Cover loosely with towel. Place large shallow pan on counter; half-fill with boiling water. Place baking sheet over pan; let dough rise 20 min. Repeat with reserved dough. Make indentation in each ear. Brush with beaten egg. Use raisins for eyes and mouth. Bake at 400' for 25 to 30 min. or until done. Remove from sheet; cool on wire rack.