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TURTLE BREAD 
2 1/2 to 3 c. Gold Medal all-purpose flour
1 pkg. quick-acting active dry yeast
1 tbsp. sugar
1 tsp. salt
1/2 c. water
1/3 c. milk
1 tbsp. butter
1 egg
2 raisins

Mix 1 1/2 cups of the flour, yeast, sugar, and salt in a large bowl. Heat water, milk and butter to 125 to 130 degrees; stir into yeast mixture. Stir in egg. Stir in enough of the 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 by placing 1 end of each under edge of body to secure. Press raisins into head for eyes. Cover and let rise 20 minutes.

Heat the 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. Makes 1 turtle bread.

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