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Turtle Bread Dough

This simple recipe produces a bread dough that young sculptors will simply eat up–after it’s baked, of course.

Turtle Bread Dough
2 tsp. active dry yeast
1 cup warm water
2 tsp. sugar or honey
3/4 tsp. salt
2 tsp. vegetable oil
2 1/2 to 3 cups all-purpose flour
Dissolve the yeast in warm water. Whisk in the sugar or honey, salt and oil.

Slowly stir in the flour and, as it becomes harder to stir, turn the dough onto a lightly floured countertop and dust the dough with flour. Knead the dough by folding it in half and pressing it with the palm of your hand. Continue to knead until the dough springs back when you lightly poke it with your finger.

Form dough into a ball and place in a lightly greased bowl. Dust dough with flour, cover with a clean towel or plastic wrap, and let it rise in a warm place for 30 minutes. (It’s risen enough if it doesn’t spring back when you poke it gently with your finger.)


Baking sheet
Serrated knife
Plastic wrap
After the Turtle Bread Dough has risen once, punch it down and form balls for the shell (about 6 inches in diameter), the head (3 inches) and the legs (2 inches), and assemble on a greased baking sheet, adding a dough tail. Texturize the shell’s top by etching a crisscross pattern with the knife. Use 2 raisins for eyes. Let rise again for 30 minutes, covered with plastic wrap. Preheat oven to 375 degrees. Brush lightly with egg wash (1 egg whisked with 1 tablespoon of water) and bake for 25 minutes, or until golden brown.

TIPS: For more reptilian realism, add a couple of drops of green food coloring to the egg wash.

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