Happy New Year everyone. I realize it has been a while since the last update; I was aimlessly wandering through my days, when suddenly finals and the holidays attacked. They have very silent footsteps, so I never heard them coming.
Now that I’m home with my family, I am constantly overwhelmed by how much food we keep in the house. A gallon of milk hardly lasts us a day, and if we can keep a batch of cookies in the house for more than a day, it is considered a miracle.When we were all younger, we came across a recipe that suggested that the dough be formed into a turtle. Rather than employing a brand new way to make bread, my mother re-purposed her classic dough recipe. We use it for buns, loaves of bread, and cinnamon rolls. This is just one more application of an easy standby, one that can find its way into any meal.
Sweet Dough and Turtle Bread
Again, I have to use my handy bread maker for the dough. I am terrible at finding the correct temperature for yeast and believe that everything is more consistent when I am not there to add the variable of human error. However, I know that some people have this baking ability that I lack, so I’ll include the directions for hand making the dough.
2 pkgs yeast
½ cup lukewarm water
¼ cup sugar
2 tsp salt
½ cup shortening
2 cups scalded milk
2 beaten eggs
7-8 cups sifted flour
Soak the yeast in water.
Meanwhile, add sugar, salt, and shortening into scalded milk. Stir until shortening is melted. Cool to lukewarm. Stir in 3 cups flour, eggs, and yeast. Beat well. Add remaining flour to form soft dough. Let rise 10 minutes.
Knead on a floured surface until smooth. Place in a greased bowl, turning once to grease the top. Cover with damp towel. Let rise in warm place until it has doubled in size.
Divide in half and let rise an additional 10 minutes.
**Now is the time to make into rolls, cinnamon rolls, or a turtle.
*If you’re making a turtle bread, form a ball for the head, slightly smaller ones for the legs, an even smaller one for the tale, and then use the rest to make a shell.
*If you’re making rolls, make a circle with your thumb and pointer finger. With your other hand, push the dough through the circle. When the ball you’ve created is big enough, twist the ball of dough and close off the circle. Place in rows in a pan.
No matter what you are making, allow it to double while the oven preheats to 375oF. Bake for 20-35 minutes, depending on how you formed it.
When it comes out of the oven, top with melted butter immediately after removing.