Turtle Bread Recipes

Steps:

• In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
• In a large mixing bowl, combine the yeast mixture with the cooled milk, butter, egg, 2 cups flour and salt; beat well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Cover dough and let rest for 10 minutes.
• Divide dough into seven pieces. One round 2 inches in diameter, five rounds 1 inch in diameter and the remainder in one large round.
• Place the large round on a lightly greased cookie sheet and flatten slightly. Shape four of the 1 inch rounds into 'feet' and one into a 'tail' for the turtle. Shape the two inch round into a 'head' for the turtle Attach each piece by flattening the end which attaches to the body, wetting it slightly with water and pinching it under the turtle's 'body'. Press raisins into the turtle's head for 'eyes'.
• Cover the turtle with as damp cloth and let rise for 20 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• With a sharp knife, make crisscross cuts in the turtle's body to make the 'shell'. Finally, use a scissors to make a cut for the turtle's mouth. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until golden brown.

Steps:

• Mix 1 1/2 cups of flour with yeast, sugar, and salt in large bowl.
• Heat water, milk and butter to 125 to 130; stir into yeast mixture. Stir in egg. Stir in enough or remaining flour to make dough easy to handle.
• Sprinkle a surface lightly with flour. Turn dough onto the surface; knead until smooth and elastic, about 5 minutes. Cover and let rise 10 minutes.
• Lightly grease a cookie sheet. Shape a 2-inch piece of dough into a ball for head, and 4 walnut-size pieces for feet. 1 more walnut-size piece shaped for tail, and remaining dough into ball for body. Place on cookie sheet and flatten slightly. Attach head, feet and tail by place 1 end of each under edge of body to secure. Press in raisins for eyes if desired. Cover and let rise 20 minutes.
• Heat oven to 400. Make crisscross cuts in body, 1/4 inch deep, to look like a turtle's shell. Bake until golden brown, 20 to 25 minutes.

Steps:

• In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
• In a large mixing bowl, combine the yeast mixture with the cooled milk, butter, egg, 2 cups flour and salt; beat well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Cover dough and let rest for 10 minutes.
• Divide dough into seven pieces. One round 2 inches in diameter, five rounds 1 inch in diameter and the remainder in one large round.
• Place the large round on a lightly greased cookie sheet and flatten slightly. Shape four of the 1 inch rounds into 'feet' and one into a 'tail' for the turtle. Shape the two inch round into a 'head' for the turtle Attach each piece by flattening the end which attaches to the body, wetting it slightly with water and pinching it under the turtle's 'body'. Press raisins into the turtle's head for 'eyes'.
• Cover the turtle with as damp cloth and let rise for 20 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• With a sharp knife, make crisscross cuts in the turtle's body to make the 'shell'. Finally, use a scissors to make a cut for the turtle's mouth. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until golden brown.

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Shape dough into one 2-in. ball, four 1-1/2-in. balls, one 1-in. ball and one large round ball. , For turtle shell, place the large dough ball in the center of a greased baking sheet. Place the 2-in. ball at the top for head; position 1-1/2-in. balls on either side for feet. Shape the 1-in. ball into a triangle for tail; place on opposite side of large ball from head. , Press all edges together to seal. Add raisins for eyes. Cover and let rise in a warm place until doubled, about 25 minutes. , Beat the remaining egg; brush over dough. With a sharp knife, make shallow diamond-shaped slashes across top of turtle shell. , Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack to cool.