2 1/2 to 3 c. all-purpose flour
1 pkg. quick acting 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 remaining flour to make the dough easy to hand.

Sprinkle the 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 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 criss cross 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.