This was my first time baking with yeast and didn’t really know the difference between the different kinds. Realizing that I had active dry yeast instead of quick active dry yeast, I followed the directions for active dry yeast. Do any of you know if that makes a difference? And does using wheat instead of white flour make a difference?
I decided to make two smaller turtles instead of one big one. Everything seemed to be going fine but after letting the turtles rise, their eyes fell off. If you decide to give this a try, you really have to stick them in there good… and before the bread rises. After sticking the eyes back in their heads deflated and deformed and had to be reshaped.
Next I tried to make the shell as instructed in the recipe. As soon as I touched it the shell started sinking a bit. I’m thinking if I had made the full sized turtle this part might have been a little easier. Instead of cutting into the dough as directed, I found it easier to take a table knife and make a ridge by gently pushing into the bread dough all the way around the turtle. I covered them back up and let it sit a little longer hoping they would rise up again, but they didn’t so in the oven they went.
I started to walk out of the kitchen. BANG! I jumped, the cats jumped… and the turtles jumped. Uh-oh. Note to self: don’t by cheap baking pans. Running back to the oven I immediately saw two very flat turtles and a contorted pan. I should have taken a picture. It was impressively contorted. It jumped one more time after this, but it didn’t seem like anything else could be done so I just left the turtles in there hoping they would at least taste good.
The turtles were a little dense, but tasted ok especially with honey. On the back of the flour bag there’s a recipe for honey wheat bread. I think I’ll try that next time.