Turtle Bread

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Turtle Bread
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  1. 2 1/2
  2. to 3 cups Gold Medal® all-purpose flour
  3. 1
  4. package quick active dry yeast
  5. 1
  6. tablespoon sugar
  7. 1
  8. teaspoon salt
  9. 1/2
  10. cup water
  11. 1/3
  12. cup milk
  13. 1
  14. tablespoon butter or margarine
  15. 1
  16. egg
  17. 2
  18. raisins
  1. 1 In large bowl, mix 1 1/2 cups of the flour, the yeast, sugar and salt; set aside.
  2. 2 In 1-quart saucepan, heat water, milk and butter over medium heat, stirring occasionally, to 125°F to 130°F; stir into yeast mixture. Stir in egg. Stir in enough remaining flour to make dough easy to handle. On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Cover and let rest 10 minutes.
  3. 3 Lightly grease cookie sheet with shortening or spray with cooking spray. Shape a 2-inch piece of dough into a ball for turtle’s head. Shape 4 walnut-size pieces of dough into balls for feet. Shape 1 walnut-size piece of dough into tail. Shape remaining dough into ball for turtle body; place on cookie sheet and flatten slightly. Attach head, feet and tail by placing 1 end of each under edge of body to secure. Press raisins into head for eyes. Cover and let rise in warm place 20 minutes.
  4. 4 Heat oven to 400°F. Make 1/4-inch-deep circular cut around top edge of body, then make crisscross cuts in center to look like a turtle's shell. Bake 20 to 25 minutes or until golden brown.
  5. Expert Tips
  6. Make other animal breads by shaping dough into alligator, bear, cow, dog, ladybug or others. Cover and let rise in warm place 20 minutes. Cut an X in dough for eyes, buttons, nose, etc., using kitchen scissors. Bake as directed. For a shiny surface, brush baked bread with softened butter or margarine. Cool bread; decorate with raisins, currants, chocolate chips, etc., by attaching with a drop of honey.
  7. Regular active dry yeast can be substituted for quick active dry yeast. In large bowl, dissolve yeast in 1/2 cup warm water (105°F to 115°F). Stir in sugar, salt, warmed milk, melted butter and 1 1/2 cups of the flour. Stir in egg. Stir in enough remaining flour to make dough easy to handle. Continue as directed.
  8. You can refrigerate this dough for up to 24 hours. Here’s how: Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover tightly with plastic wrap; refrigerate. For easier shaping, let dough stand at room temperature at least 20 minutes.
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