Wow! Spring has sprung in West Tennessee and the dogwoods and azaleas are blooming! As Easter approaches, I like to pull out some recipes for sweeter, denser, dessert breads that can be formed into fun shapes for birthdays, Easter parties or just some fun surprises for the new season?s daily desserts.

Here?s another recipe (my second) for a heartier, firmer chocolate bread. Try forming the shape of a duck or a bunny with this recipe and outlining your shape with easy, pre-made icings from your grocery?s baking aisle.

Chocolate Bread

3 1/4 to 3 3/4 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 packages (1/2 ounce or 4 1/2 tsp) quick rise yeast
3/4 teaspoon salt
2/3 cup milk
1/4 cup (1/2 stick) butter or margarine, cut and softened
1/4 cup water
1 egg
1 tablespoon Pure Vanilla Extract
1/3 cup milk chocolate morsels

In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt.

Heat milk, butter and water until warm (120 to 130 F). Gradually add to dry ingredients; scraping bowl occasionally. Next, add egg, vanilla and 1/2 cup flour; scraping bowl occasionally.

Then, with spoon, stir in enough of the remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and pliable. Cover and let rest for 10 minutes.

Divide dough in portions and form into your character (bunny or duck). Here?s where you might want to bring in someone to help you with creating your dessert delight. Lay out your character on a lightly greased baking pan.

Cover and let rise in a warm place (with no cool drafts please!) until doubled in size, about 30 to 45 minutes.

Bake at 350 F for 45 to 50 minutes or until done. 20 minutes into baking, cover with aluminum foil to prevent excess crusting. Remove from pan and cool on wire rack.

Decorating ideas: Add jelly beans for the eyes and carrot candies for buttons to make your sweet character the buzzzzzzzz of your Spring table!