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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 16 |
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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! Ingredients:
2-1/4 to 2-3/4 cups king arthur unbleached 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:
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.
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