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Turtle Bread

 Turtle Bread
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!
16 ServingsPrep: 30 min. + rising Bake: 35 min. + cooling


  • 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


  • 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

2 of 2

Turtle Bread (continued)

Directions (continued)

  • 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.
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.