Totally Old School! 🙂
I was at my parents house last weekend, looking through my mom’s cookbooks and I stumbled across this little gem from my childhood!
I’m not exactly sure when and where I got this, but it must go way way back. It may have been a gift from my grandma, but I honestly can’t remember. I do remember making things from it though! Like “M is for Mud Pie” and “U is for Upside-Down Pineapple Cake.” I was feeling nostalgic, so I decided to break out one of these kid-friendly recipes today. So much fun! I had a blast following along with the little pictures and easy instructions. I can’t wait to be able to do things like this with my own kids someday!
I know we never made this bread when I was kid. I would have remembered it for sure. So cute! It uses quick-acting yeast, so start to finish time is about half that of other breads. I contemplated just using regular yeast, because that’s what I had on hand, but I got nervous and ran back out to the store for a package of quick-acting. I’m glad I did. It’s a really easy, kid-friendly recipe. The finished product is okay. It’s not the best bread I’ve ever had, but let’s be honest. This is just for a cuteness show. Taste is secondary! 🙂
“T is for TURTLE BREAD”(Recipe source: Gold Medal Alpha-Bakery Children’s Cookbook)
- 2 1/2 to 3 cups all-purpose flour
- 1 package of quick-acting dry yeast
- 1 tbs. sugar
- 1 tsp. salt
- 1/2 cup water
- 1/3 cup milk
- 1 tbs. of butter
- 1 egg
- 2 raisins (I used candy, because that’s what I had on hand.)
- Mix 1 1/2 cups of flour, the yeast, sugar and salt in a large bowl.
- Heat water, milk and butter to 125 -130 degrees; stir into yeast mixture. Stir in egg. Stir in enough of remaining flour to make the dough easy to handle.
- Sprinkle a surface lightly with flour. Turn the dough onto the surface; knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.
- Lightly grease a cookie sheet. Shape a 2-inch piece of dough into a ball for 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 a ball for body; place on cookie sheet and flatten slightly. Attach head, feet and tail to secure. Press raisins into head for eyes. Cover and let rise 20 minutes.
- Heat oven to 400 degrees. Make crisscross cuts in body, 1/4 inch deep to look like a turtle’s shell. Bake until golden brown, 20 to 25 minutes.