Saturday, October 17, 2009

TURTLE BREAD



2 1/2 to 3 cups all-purpose flour
1 pkg. (2 1/4 tsp.) quick active dry yeast
1 Tbsp sugar
1 tsp salt
1/2 cup water
1/3 cup milk
1 Tbsp butter/margarine
1 egg
2 raisins (optional)

1. In lg bowl mix 1 1/2 cups flour, yeast, sugar, and salt; set aside.

2. In 1 qt. saucepan, heat water, milk, and butter over medium heat, stirring occasionally, to 125 degrees to 130 degrees; 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 (I use parchment paper). Shape a 2 inch piece of dough into ball for turtle’s head. Shape 4 walnut-size pieces of dough into balls for feet. Shape 1 walnut-size piece into a tail. Shape remaining dough into ball for turtle body; place on cookie sheet and flatten slightly. Attach head, feet and tail by placing one end under each edge of the body to secure. Press raisins into head for eye. Cover and let rise in warm place 20 minutes.

4. Heat oven to 400 degrees. Make 1/4 inch deep circular cute around top of body, then make crisscross cuts in center to look like a turtle’s shell. Bake 20 to 25 minutes, or until golden brown. Can also be shaped into alligator, bear, cow, dog, ladybug, or other animals. For shiny surface, brush baked bread with softened butter/margarine. After cooling bread, decorate with raisins/currants/chocolate chips, etc. by attaching with honey. Dough can be refrigerated overnight, allow to stand 20 minutes at room temp before shaping.

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