Turtle Bread

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

Directions 

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.