Add the first 8 ingredients to a 2-pound bread machine according to the manufacturers directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

On a lightly floured surface, roll the dough into a 14x12-inch rectangle; cut lengthwise into twenty-three 14-inch-long strips, each about 1/2 inch wide. Reserve 2 strips to form tails. Gently roll the remaining strips into smooth ropes.

On lightly greased baking sheets, shape each rabbit by crossing 1 end of a rope over the other to form a loop, overlapping about 2 inches from each end. Twist the ends of rope once at the point where dough overlaps. Shape ends into points to resemble ears. Shape small portions from reserved strips into smooth balls for tails. Place a ball on top of dough at bottom of each loop, moistening if necessary to get tail to stick.

Cover and let rise in a warm place for 35 to 45 minutes or until nearly double. In a small bowl combine egg white and water; brush over rabbits. Bake in a 375 degree F. oven about 10 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Makes 21.

Bake and cool. Wrap in foil and place in a large plastic freezer bag or freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or 2 hours at room temperature. Or, place foil-wrapped frozen bread in a 300 degree F. oven for 25 minutes or just until warm.