Bunny Shaped Cheese Bread

Soft cheesy bread with a little hidden veg too, whipped up in minutes, shaped into the sweetest little bunny ears. You’re welcome to shape the dough into round buns or twists too, what ever takes your fancy.


Dough mix:

  • 1 small courgette – grated and liquid squeezed out
  • 100g grated cheddar (*can substitute for vegan smoked cheddar)
  • 200g self raising flour*
  • 1 tsp baking powder*
  • 1 heaped tsp garlic granules or a garlic clove, crushed
  • 1 level tsp mixed dried herbs
  • Small grinding of black pepper
  • 2tsp Dijon mustard (optional)
  • 120g plain greek yoghurt (**can substitute for plant based alternatives like dairy free yogurt)

To glaze:

  • 1 med egg (whisked) or milk (cows or planted based)
  • 1 tsp sesame seeds


Add all of the dough ingredients to a bowl and stir until the mixture starts to clump together. Tip out onto a work surface and knead until a round ball is formed, try not to overwork it. If it is sticky, add a touch more flour.

Cut the ball into 5 sections. One at a time, dust the work surface with flour, dab the sticky edges in the flour then roll into a sausage shape, around 30 x 2cm. If possible, try to taper the ends a little so they form a point. Then from the half way point, fold the dough in half, and twist twice, separating the two ends so they look like ears.

Transfer to a lined baking tray and repeat till you have 4 bunny’s spaced an inch apart and apply an egg wash. Divide the rest of the dough into 4 and roll into small balls. Place each ball into the base of the twist, this is the bunny’s bushy tails. Add more egg wash and sprinkle the tails and tips of the ears with sesame seeds.

Bake at 180 degrees c fan for 15-20 minutes until golden and fluffy inside. Cool slightly and serve with yoghurt for dipping. Bunny shapes optional – shape into balls or squares if you prefer.

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