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Mayim Bialik’s Turtle-Shaped Bread
[Vegan]

MT By: Mayim Bialik: Actor, The Big Bang Theory

Author Bio

Mayim Hoya Bialik is currently seen starring on the CBS Chuck Lorre hit comedy “The... Read More

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Turtle-Shaped Bread [Vegan]

Dairy Free

Vegan

We have yet to find an easier and faster-to-make bread than this one. The fact that it can be shaped to look like a turtle makes this vegan bread even better. Kids can help mix it, shape it, and decorate it, and the taste is fantastic, especially considering how little... Read More

Ingredients You Need for Mayim Bialik’s Turtle-Shaped Bread [Vegan]

2 1/2 to 3 cups all-purpose flour
1 (0.25-ounce) envelope quick-acting active dry yeast
1 tablespoon sugar
1 teaspoon salt
1/3 cup almond milk (soy or rice milk works fine, too)
1 tablespoon vegan margarine
Egg replacer equivalent of 1 egg
2 raisins
Vegetable or canola oil, for pan

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How to Prepare Mayim Bialik’s Turtle-Shaped Bread [Vegan]

Preheat the oven to 400°F. Mix 1 1/2 cups of the flour, and the yeast, sugar, and salt in a large bowl.
Place the nondairy milk and margarine in a small saucepan over medium heat. Add 1/2 cup of water and heat until the margarine has melted, 125° to 130°F. Stir into the dry ingredients. Stir in the egg replacer. Add enough flour by the half-cup to make the dough easy to handle.
Transfer the dough to a floured surface and knead until smooth and elastic, about 5 minutes. Cover with a clean dish towel and let rest for 10 minutes.
Lightly grease a cookie sheet. Pull off a piece of dough and roll into a 2-inch ball for the head. Shape 5 additional walnut-size pieces of dough into balls for feet and a tail. Shape the remaining dough into a ball for the body. Place the body on the prepared cookie sheet and flatten slightly. Attach the head, feet, and tail by placing an end of each under the edge of the body to secure it. Press the raisins into head for eyes. Cover with a cloth and let rise for 20 minutes.
Make crisscross cuts in the body, 1/4-inch deep, to look like a turtle shell. Bake until golden brown, 20 to 25 minutes.

Notes

This bread freezes well, so make extra batches for defrosting later. For braided challah-style bread, follow the instructions but braid the dough, using 3 ropes of the same length and thickness. Bake as indicated until golden brown.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Lita B Kaufman says:

March 20, 2014 at 7:48 am

Num Num with that cabbage pasta Laura !
1. Laura Miller Holt says:
  
  March 20, 2014 at 11:51 am
  
  Oh, we have to try that!
Sharie Molar London says:

March 20, 2014 at 2:13 am

Iris, I have loved Mayim since Blossom! I am on her mailing list here on Facebook. My cousin Rickie Weiner Gole who lives in LA (originally from University Heights) is friends with her. I think I am on her fan page. I adore her wholesomeness. Love to read her posts and articles from Kveller.
Katelyn Temple says:

March 20, 2014 at 1:38 am

They’re so cute! ^u^