Turtle Bread

    1 hour 10 mins

    A simple yeasty dough shaped into a turtle and baked for half an hour. Children love to help make this!

    52 people made this

    Serves: 15 

    • 1 dessertspoon dried active baking yeast
    • 1 tablespoon caster sugar
    • 120ml warm water
    • 120ml milk
    • 1 tablespoon butter
    • 1 egg
    • 375g plain flour
    • 1 teaspoon salt
    • 2 raisins for decorating

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
    2. Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
    3. In a large mixing bowl, combine the yeast mixture with the cooled milk, butter, egg, 250g flour and salt; beat well to combine. Add the remaining flour, a little at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Cover dough and let rest for 10 minutes.
    4. Divide dough into seven pieces. One round 5cm in diameter, five rounds 2.5cm in diameter and the remainder in one large round.
    5. Place the large round on a lightly greased baking tray and flatten slightly. Shape four of the 2.5cm rounds into 'feet' and one into a 'tail' for the turtle. Shape the 5cm round into a 'head' for the turtle. Attach each piece by flattening the end which attaches to the body, wetting it slightly with water and pinching it under the turtle's 'body'. Press raisins into the turtle's head for 'eyes'.
    6. Cover the turtle with as clean, damp drying cloth and let rise for 20 minutes. Meanwhile, preheat the oven to 200 degrees C.
    7. With a sharp knife, make crisscross cuts in the turtle's body to make the 'shell'. Finally, use a scissors to make a cut for the turtle's mouth. Bake at 200 degrees C for 20 to 25 minutes, or until golden brown.

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    Reviews and Ratings
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    Reviews in English (50)


    This makes the best bread so easily!!! My six- year old helped me. I loved not having leftovers, the one loaf size is perfect to add to any diner.  -  04 Nov 2000  (Review from Allrecipes US | Canada)


    The directions don't include the sugar. As I was finishing mixing, I realized I had just been following the directions without thinking. I added the sugar at the end of the mixing. The bread still turned out well, rising nicely in the oven. I substituted 1c. ww flour. So cute! Easy and tasty, too.  -  04 Jan 2009  (Review from Allrecipes US | Canada)


    Original review 4/1/06--Excellent bread! I used my bread machine to do part of the kneading. It looked a little sticky in the machine, so I added about 1/2 cup of wheat flour. Then it looked dry, so I added a little honey. It came out perfect---crusty outside, wonderful, white bread inside. Note: 2nd time I made this, we made 'caterpillar bread'.  -  04 Mar 2007  (Review from Allrecipes US | Canada)