Last one from the Betty Crocker website for today...

~~~~~

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. 

Prep Time:20 min 
Start to Finish:1 hr 10 min 
Makes:1 turtle bread (16 servings)

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):  No changes. Refrigerating dough is not 
recommended.

--
Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 




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