TURTLE BREAD

Turtle Bread image

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.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 16

Number Of Ingredients 9

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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

Steps:

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

Nutrition Facts : Calories 90, Carbohydrate 16 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 1 g, TransFat 0 g

Md tamim Rahit

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This is my go-to recipe for turtle bread. It's always a crowd-pleaser and I love that it's not too difficult to make.

Maryel Marsh

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I've made this bread several times and it's always a hit. It's so easy to make and the results are always impressive.

Kristina Kovacevic

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This recipe was a disaster. The caramel sauce never thickened and the bread was a dense, gummy mess. Don't waste your time.

Kola

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Not a fan of the caramel sauce. It was too thick and overpowering. Otherwise, the bread was good.

Joseph Crispin

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The bread turned out a little dry, but the caramel sauce was delicious. I'll try again with a different bread recipe.

Md Niem

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A++ would make again!

Victor Shedrach

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This recipe combines the best of both worlds: a soft, fluffy bread and a decadent caramel topping. Perfect for any occasion!

Matej Matej

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Followed the recipe exactly and the bread came out perfect. The caramel sauce was a bit too sweet for my taste, but that's easily adjusted. Overall, a great recipe.