Turtle Bread
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.

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

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.

High Altitude (3500-6500 ft):

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