Turtle Bread

I was looking through this 1980 Good Housekeeping Illustrated Cookbook that my mom gave me a while back and spotted this recipe. Instantly I thought of the cute little turtle bread's i've seen at Boudin Bakery in SF. This recipe starts out with a sweet dough that can also be used for other things such as raisin bread, hot cross buns, kolacky, coffee cake and cinnamon rolls. However I decided to use all of the dough to make several turtles. The taste is similar to the Hawaiin sweet bread and has a nice fluffy texture. I didn't realize how big these would end up! I was going to attempt to make other things along with the turtle, but my artistic skills aren't that great. This really would be something fun to do with kids though. Just make the dough and they can create whatever they want and get to it eat it after! And don't forget to enter the giveaway here for your chance to win a $40 gift certificate to CSN Stores!

Sweet Dough

1 c. sugar

1 t. salt

3 packages active dry yeast
2 c. milk

1 c. butter or margarine
2 eggs

8-9 c. all purpose flour

In a large bowl, combine sugar, salt, yeast and 2 c. flour. In saucepan over low heat, slowly heat milk and butter until very warm (120-130 deg F). Butter does not need to melt. With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed to medium; beat for 2 minutes more, occasionally scraping sides of bowl.

Beat in eggs and 2 c. flour; continue beating 2 minutes more occasionally scraping sides of bowl.

With spoon (big wooden one, prefferably), stir in enough additional flour (about 4 1/4 c.) to make a soft dough.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Shape into a ball.

Turn over in greased large bowl to grease top. Cover and let rise in warm place until dough is doubled, about 1 hour.

Punch dough down. On lightly floured surface divide into pieces as recipes direct. Cove; let rest 15 minutes.

Turtle Bread

The 2 below are my dough turtles after assembling before the final rise and baking. PS- it's the same turtle it all 4 pics

1/4 c. Sweet Dough

1 egg

water

(**see notes on how to assemble at bottom)

Prepare sweet dough. Cut off 1/2 cup piece from dough; set aside. Shape remaining piece into 5-inch oval ball. Place on greased cookie sheet.

Roll reserved piece into 7 inch rope. From rope cut 2 inch piece for head; with scissors, snip eyes and mouth. Cut four 1-inch legs from rope; snip toes. Make pointed tail with remainder. Assemble body and shape shell.

Beat egg with a little water; brush turtle and let rise until doubled. Preheat ovento 375 F. Bake 20-25 minutes until browned.

**Assembling the body: Tuck head, legs and tail under oval ball and pinch to seal.

Shaping the shell: With scissors, snip designs in top of body. Pinch edge to resemble shell.