In a large bowl, whisk together the flour and salt. Set aside.

In a small bowl, dissolve the yeast in the warm (to the touch 105-110-degrees) milk.

Add the sugar to the yeast and milk mixture. Whisk to combine. Allow the yeast and milk mixture to sit and get foamy (approximately 5 minutes).

Meanwhile, add the softened butter to the flour and salt mixture and blend until you can no longer see the butter.

Add the yeast and milk mixture to the flour and use the dough hook to thoroughly knead until the mixture forms a dough.

Continue to knead at least 10 minutes.

Turn the dough out of the bowl and hand-knead for an additional 1-2 minutes.

Add the dough ball back into the bowl of the mixer and cover it with plastic wrap.

Allow the dough to rest in a warm place for approximately 60-90 minutes or until doubled in volume.

Once doubled, turn the dough out onto a lightly floured surface and hand-knead for approximately 10 minutes.

Form the dough into a smooth ball and allow the dough to rest for 20 minutes (covered with plastic wrap) before shaping.

Break off a piece of dough (about the size of a golfball) for the tail. Roll, and set aside.

Use a bench scraper or chef's knife to cut off a small' ish piece of the doughball for the bunny ears.

Roll the bunny ear piece to pointy (if needed) and set aside.

Reroll the main dough (as needed) to form a ball.

Place the bunny dough on a parchment-lined baking sheet.

Using a long piece of butcher's twine, gently tie off as much dough as you want to form the head of the bunny.

Gently but firmly, press and shape the dough head (and body) with your hands until you're happy with the shape.

Using water as "glue" affix the tail onto the back end of the bunny body, pressing it slightly into place.

Cut the earpiece in half (lengthwise, to form two separate ears) and use water to gently press the ears (flat-side) into place onto the bunny's head. *Note - The placement is up to you, but remember that as the bunny rises (and bakes), the ears may tend to flop down to the sides a little, so plan accordingly.

Use water to gently press the chocolate chips (raisins may also be used) in place for the eyes and nose.

Cover the bunny bread with plastic wrap and allow to rest and rise for another 30-40 minutes.

Preheat oven to 375-degrees.

In a medium bowl, whisk 1 egg with 1 tablespoon water.

Use a pastry brush to paint the egg wash gently but entirely over the entire surface of the bunny.

Bake the bunny bread in the preheated oven for 30-40 minutes, making sure to cover his ears with foil (shown) if the ears are browning too quickly, so they don't burn before the body is fully baked.

The bread will be done when the bunny body sounds hollow when tapped.

Gently poke spaghetti holes next to the bunny nose while the bread is still warm, but then remove the spaghetti leaving just the holes.

Cool the bunny bread completely on a wire rack.

Once the bread is completely cool, add the spaghetti whiskers back into place.

Remove the butcher's twine by snipping with scissors and gently pulling it from one end.

Serve on a platter along with some colorful Easter grass, if desired.