Say Hello to my little 'Turtle'.
This is a rustic bread so warm and comforting, perfect for the rainy days(Started raining here in Seattle). It was fun and playful making the turtle. The bread came out very soft, thanks to the egg which makes it light and airy. It is a great accompaniment with a hot hearty soup for lunch or as a snack with your evening cup of tea. You need your carbs for sure. The original recipe calls for no wheat flour, but i sneaked some just for my satisfaction. As usual, the kitchen is filled with a heavenly aroma from the baking of bread. There is no limit to the imagination, so have fun with the shape and here goes the recipe,
1 cup Whole Wheat Flour
1 1/2 cup All Purpose Flour + 1/4 cup more
1 pack Active dry yeast
1/2 cup Water
1/3 cup Milk
2 Raisins, for turtle's eyes
- In a big bowl, add the 1 1/2 cups all purpose flour, yeast, sugar and salt, mix well and keep it aside.
- In a sauce pan, add the water, milk and butter at medium-low heat and let the butter melt untouched.
- Then stir and slowly pour it to the flour-yeast mixture, mix, followed by the egg.
- Now add the whole wheat flour and start kneading. Add the 1/4 cup all purpose flour little at a time and knead a soft and springy dough. (I kneaded for 6-8 mins.)
- Wrap loosely and let the dough rest for 10 mins.
To make the turtle:
- Wrap a aluminum foil on a cookie sheet, spray with cooking oil and keep it aside.
- Make a 2 inch smooth ball for the turtle's head.
- Make four walnut size balls for the turtle's leg.
- Make a small 1 inch log for the turtle's tail.
- Make the turtle's body with the remaining dough, by making a smooth round ball, slightly flattened and place it on the cookie sheet.
- Now attach the head, legs and tail by pinching the edge of each part with the body part of the dough.
- Press the raisins on the turtle's head for it's eyes.
- Brush the dough with olive oil to prevent it from drying. Wrap it loosely and let rest for 20-30 mins.
- Preheat the oven to 400 degrees.
- Once the dough has risen, with a knife make a 1/4" circular cut around the edge of the body and make crisscross cuts to make the turtle's shell.
- Bake for 25 mins or until golden brown.
- Let the bread cool completely on a cooling rack before storing it.
- Store in a ziploc bag tightly wrapped at room temperature for up to 3 days.