Turtle Bread Recipe
Turtle Bread Recipe photo by Taste of Home

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!
TOTAL TIME: Prep: 30 min. + rising Bake: 35 min. + cooling
MAKES:16 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + rising Bake: 35 min. + cooling
MAKES: 16 servings


  • 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

Nutritional Facts

1 slice equals 87 calories, 2 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.


  1. 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.
  2. 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.
  3. 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.
  4. Press all edges together to seal. Add raisins for eyes. Cover and let rise in a warm place until doubled, about 25 minutes.
  5. Beat the remaining egg; brush over dough. With a sharp knife, make shallow diamond-shaped slashes across top of turtle shell.
  6. 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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Reviewed Mar. 9, 2011

"There wasn't too much taste too it. More salt would probably be a good idea. Although, I love the idea!!!"

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