Turtle Bread

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Children will adore figuring out how to make bread utilizing this enjoyment formula.

Fixings

2 1/2

to 3 cups Gold Medal™ universally handy flour

1

bundle brisk dynamic dry yeast

1

tablespoon sugar

1

teaspoon salt

1/2

cup water

1/3

cup milk

1

tablespoon spread or margarine

1

egg

2

raisins

Steps

1

In an enormous bowl, blend 1/2 cups of the flour, the yeast, sugar, and salt; put in a safe spot.

2

In 1-quart pan, heat water, milk and margarine over medium warmth, blending at times, to 125°F to 130°F; mix into yeast blend. Mix in egg. Mix in enough residual flour to make mixture simple to deal with. On a delicately floured surface, massage batter around 5 minutes or until smooth and springy. Spread and let rest 10 minutes.

3

Softly oil treat sheet with shortening or shower with cooking splash. Shape a 2-inch bit of mixture into a ball for turtle’s head. Shape 4 pecan size bits of mixture into balls for feet. Shape 1 pecan size bit of batter into the tail. Shape remaining batter into a ball for turtle body; place on treat sheet and straighten somewhat. Append head, feet, and tail by putting 1 finish of each under the edge of the body to verify. Press raisins into the head for eyes. Spread and let ascend in warm spot 20 minutes.

4

Warmth broiler to 400°F. Make 1/4-inch-profound roundabout cut around top edge of the body, at that point make confuse slices in focus to resemble a turtle’s shell. Heat 20 to 25 minutes or until brilliant dark-colored.

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