Baking bread has always seemed like something so unbearably difficult that I imagined only the Amish and housewives from Connecticut with plenty of free time still did it (Martha Stewart, I’m looking at you). Of course, that was mostly jealousy talking. I’ve always wanted to learn how to make bread from scratch but nothing uprooted me from novice attitude until I came across Betty Crocker’s adorable recipe for Turtle Bread. Not only was it much easier to make than I had built up in my head, it turned out to be delicious! –Katie D. Click for the recipe!
Prep Time: 20 minutes
Total Time: 1 hour, 10 minutes
Makes: 1 turtle (16 serving)
â€¢ 2 Â½ to 3 Cups of Flour
â€¢ 1 Package of Quick Active Dry Yeast
â€¢ 1 Tablespoon Sugar
â€¢ 1 teaspoon Salt
â€¢ Â½ Cup of Water
â€¢ 1/3 Cup of Milk
â€¢ 1 Tablespoon Butter or Margarine
â€¢ 1 Egg
â€¢ 2 Raisins
Mix 1 Â½ cups of the flour, yeast, sugar, and salt together. Set aside.
Heat water, milk, and butter over medium heat in a saucepan. Stir occasionally to 125ÂºF to 130 ÂºF. Stir into yeast mixture. Stir in egg. Stir in enough remaining flour so that the dough is easy to handle.
Knead dough on a lightly floured surface until smooth and springy. Cover and let rest 10 minutes.
Shape a 2-inch piece of dough into a ball for the turtles head and placed on a lightly greased cookie sheet. Shape 5 walnut-sized pieces of dough into balls for the turtleâ€™s feet and tail. Attach head, feet, and tail by placing one end of each piece under edge of body to secure. Press raisins into head for eyes. Cover and let rise in warm place for 20 minutes.
Heat the oven to 400ÂºF. Make Â¼ inch deep circular cut around top edge of the body and then make crisscross cuts in center to look like a turtleâ€™s shell. Bake 20 to 25 minutes or until golden brown.