I love making turtle bread, but itâs always kind of sad when you have to cut it. I can never decide if I should go for the head or the tail.
I baked a massive loaf today (bottom right picture) but my family ate most of it, I only got two slices đ
# edit: By popular demand, I have added the recipe and instructions below:
This recipe makes one big one, or you can divide it and make lots of little ones đ
400g All purpose flour (plain flour)
1 tbsp Quick active dry yeast
1 tbsp Sugar (this makes it quite sweet, reduce the sugar by half it you donât want it to be too sweet)
1 tsp Salt
80 ml Milk
1 Medium egg
120 ml Water
1 tbsp Butter or margarine
Raisins or sultanas for the eyesÂ1.Mix the yeast, sugar, salt and half of the flour in a bowl and put to one side.
2. Heat the milk, water and butter in a saucepan until the butter is fully melted, keep stirring whilst you are heating it.
3. Pour the liquids into the bowl of dry ingredients and mix in an egg.
4. Mix in the rest of the flour gradually until a firm ball of dough forms. (You may not need all the flour or you may need a little extra, just add enough for the dough to be firm and not sticky. I usually use my hands once I start adding the rest of the flour because I find it easier. If you use your hands make sure you have a bowl of warm clean water nearby to rinse them in or youâll end up with dough all over your kitchen and taps!)Â
5. Sprinkle some flour on your work surface to stop the dough sticking, and knead it until it is firm and springy (This takes about 3-5 minutes).
6. Wrap the dough in cling-film and set it aside for 15 minutes.
7. Line a baking tray with grease-proof paper.
8. Unwrap the dough and separate off parts of it and make a turtle shape on the baking tray (you can use my pictures for size reference, and I would recommend using a butter knife or palette knife to make the patterns on the shell. You need to cut them quite deep because the dough rises and puffs up in the oven).
9. Put the tray and turtle in a warm place and leave it to rise for 25 minutes (I have a 2 compartment oven so I usually put the bottom half on a low heat and leave the dough to rise in the top compartment without the heat on).
10. Take the turtle out of the warm place you left it (like itâs been hibernating >.< ) and re-cut the markings on the shell and insert raisins or sultanas for the eyes. (You need to re-cut the markings to get the best effect after baking).
11. Heat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
12. Place the tray in the centre of the oven and bake for about 20 minutes (for the large turtle, about 10-15 if you are making a few little ones), or until it is golden brown all over.
13. Spend about half an hour agonising over whether or not to start cutting from the head or tail.
~ This is particularly good bread to have toasted with heaps of strawberry jam <3
I hope you have fun!ÂTurtel breads! :O
TARTLE BARD