Alligators and Turtles Bread
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Get baking success every time with recipes like the following, from Fleischmann's Yeast.
Ingredients
- 5 to 5 1/2 cups all-purpose flour
- 1 envelope Fleischmann's® RapidRise Yeast
- 3 tablespoons sugar
- 2 teaspoons salt
- 1-1/2 cup water
- 1/2 cup milk
- 3 tablespoons butter OR margarine
- Gum drops and/or almond slivers, for alligator
- Whole cloves, for turtle
- Egg Wash:
- 1 egg, beaten with 1 tablespoon water
- COMBINE 2 cups flour, undissolved yeast, sugar and salt in a large mixing bowl. Heat water, milk and butter to very warm (120 degrees to 130 degrees F). Butter may not melt completely. Stir warm liquids into flour mixture and beat 2 minutes with electric mixer. Add enough remaining flour to form a soft dough.
- TURN out onto lightly floured surface; knead 6 to 8 minutes, until dough is smooth and elastic. Cover dough and let rest 10 minutes.
- DIVIDE dough in half and proceed according to desired shapes. Use HALF of this recipe for each of the shapes below.
- ALLIGATOR: USE 3/4 of the dough to form a roll about 16-inches long. This is the body. Shape one end for a blunt head and the other end to a long tail, curving slightly. Place on greased baking sheet. Place 2 gumdrops in head for eyes.
- DIVIDE remaining dough into 4 equal parts for legs. Form each part into a log about 5 inches long. Place the 4 logs in appropriate places along the sides of the body, curving them slightly to look like legs. Cover; let rise in a warm draft free place until doubled in bulk, about 45 minutes.
- BRUSH alligator with egg wash. Using sharp scissors, snip the end of each leg in 3 places to look like claws. Also snip down the back at 1/2/inch intervals to form the scales on the back of the alligator.
- BAKE in preheated 400 degrees oven for about 15 to 20 minutes, or until done. Immediately upon removing the bread from the oven, carefully split the head of the alligator lengthwise to form mouth. Insert several slivered almonds or gumdrops to form teeth.
- TURTLE: USE 3/4 of the dough to form a large smooth ball to make the body. Place on a greased baking sheet.
- DIVIDE the remaining piece of dough in half. With one half make a small head and a thin tail. Place at opposite sides of the ball, just under the edge. With remaining piece of dough, make 4 small legs and place under the body, two on each side. Cover; let rise in a warm draft free place until doubled in bulk, about 45 minutes.
- BRUSH turtle with egg wash. Slash back of turtle in checkerboard fashion to make it look like a shell. Using sharp scissors, snip the end of each leg in 3 places to look like claws. Insert whole cloves in the head to make eyes, if desired. Bake in preheated 400 degrees F oven for about 15 minutes, or until done.
- Other Animals: Let your imagination run wild. Give kids a portion of dough and let them create their own creatures!
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