2 1/2 to 3 c. flour
1 pkg. quick-acting 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 flour, the yeast, sugar and salt in a large bowl. Heat water and milk and butter to 125 to 130 degrees; stir into yeast mixture. Stir in egg. Stir in enough of remaining flour to make dough easy to handle. Sprinkle a surface lightly with flour. Turn the dough onto 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 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 oven to 400 degrees. Make crisscross cuts in body, 1/4 inch deep, to look like turtle's shell. Bake until golden brown, 20 to 25 minutes. Makes 1 turtle bread.