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Turtle Bread Recipe

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When my son Nicholas' friends visit, they always want to make this yummy, turtle-shaped bread. Nick's brother and sister join in to mix and knead, too-then the flour really starts flying!

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Turtle Bread Recipe

Prep: 30 min. + rising Bake: 35 min. + cooling

Yield: 16 Servings

30 35 65

Ingredients

2-1/4 to 2-3/4 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1/2 cup water
1/3 cup milk
1 tablespoon butter
2 eggs
2 raisins

Directions

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. Yield: 1 loaf.

Originally published as Turtle Bread in Country Woman February/March 2008, p24

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