Turtle Bread

On Monday we made Turtle Bread to go with our story of the day, Dr. Seuss's Yertle the Turtle. Here is a recipe and a picture of the bread made by the Preparatory Kindergarten classes.


Turtle Bread

2 1/2 to 3 cups Gold Medal® all-purpose flour

1 package quick active dry yeast

1 tablespoon sugar1 teaspoon salt

1/2 cup water

1/3 cup milk

1 tablespoon butter or margarine

1 egg

2 raisins


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 tohandle. 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.