TURTLE BREAD

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20 min Prep
1 hr 10 min Total
Pie Iconb
16 Servings

Betty Crocker Baking for Today cookbook shares a recipe! Rise to an occasion with a yeast bread that is anything but slow! Kids will love learning to make bread using this fun recipe.


Ingredient List
  • Small check mark in a circle icon2 1/2 to 3 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 package quick active dry yeast
  • Small check mark in a circle icon1 tablespoon sugar
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon1/2 cup water
  • Small check mark in a circle icon1/3 cup milk
  • Small check mark in a circle icon1 tablespoon butter or margarine
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon2 raisins
Preparation
  1. In large bowl, mix 1 1/2 cups of the flour, the yeast, sugar and salt; set aside.
  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. 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. 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.
Tips
  • 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.
  • 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.
  • 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.