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Turtle Bread

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 16
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Betty Crocker Baking for Today cookbook shares a recipe! Rise to an occasion with a yeast bread that is anything but slow! Kids will love learning to make bread using this fun recipe.
By Betty Crocker Kitchens
Updated Sep 30, 2006
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Ingredients

  • 2 1/2 to 3 cups Gold Medal™ all-purpose flour
  • 1 package quick active dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/3 cup milk
  • 1 tablespoon butter or margarine
  • 1 egg
  • 2 raisins
Make With
Gold Medal Flour

Steps

  • 1
    In large bowl, mix 1 1/2 cups of the flour, the yeast, sugar and salt; set aside.
  • 2
    In 1-quart saucepan, heat water, milk and butter over medium heat, stirring occasionally, to 125°F to 130°F; stir into yeast mixture. Stir in egg. Stir in enough remaining flour to make dough easy to handle. On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Cover and let rest 10 minutes.
  • 3
    Lightly grease cookie sheet with shortening or spray with cooking spray. Shape a 2-inch piece of dough into a ball for turtle’s head. Shape 4 walnut-size pieces of dough into balls for feet. Shape 1 walnut-size piece of dough into tail. Shape remaining dough into ball for turtle body; place on cookie sheet and flatten slightly. Attach head, feet and tail by placing 1 end of each under edge of body to secure. Press raisins into head for eyes. Cover and let rise in warm place 20 minutes.
  • 4
    Heat oven to 400°F. Make 1/4-inch-deep circular cut around top edge of body, then make crisscross cuts in center to look like a turtle's shell. Bake 20 to 25 minutes or until golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make other animal breads by shaping dough into alligator, bear, cow, dog, ladybug or others. Cover and let rise in warm place 20 minutes. Cut an X in dough for eyes, buttons, nose, etc., using kitchen scissors. Bake as directed. For a shiny surface, brush baked bread with softened butter or margarine. Cool bread; decorate with raisins, currants, chocolate chips, etc., by attaching with a drop of honey.
  • tip 2
    Regular active dry yeast can be substituted for quick active dry yeast. In large bowl, dissolve yeast in 1/2 cup warm water (105°F to 115°F). Stir in sugar, salt, warmed milk, melted butter and 1 1/2 cups of the flour. Stir in egg. Stir in enough remaining flour to make dough easy to handle. Continue as directed.
  • tip 3
    You can refrigerate this dough for up to 24 hours. Here’s how: Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover tightly with plastic wrap; refrigerate. For easier shaping, let dough stand at room temperature at least 20 minutes.

Nutrition

90 Calories, 1 1/2g Total Fat, 3g Protein, 16g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
10
Total Fat
1 1/2g
2%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
160mg
7%
Potassium
40mg
1%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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