Turtle Bread easy and quick recipe. Crunchy on the outside and very soft inside, also try the bread in a pot, very fancy, or the balloon bread and Jim’s bread sticks. Turtle bread is a loaf-shaped bread, the surface is scored in my case with an apple slicer, creating a pattern reminiscent of a turtle’s shell. The taste is delicate and it lends itself well to various sweet and savory fillings, they are also an excellent single-serving alternative to bread to serve for special lunches or snacks.

Other homemade bread recipes

Difficulty: Very easy
Cost: Very cheap
Rest time: 2 Hours 30 Minutes
Preparation time: 15 Minutes
Portions: 11
Cooking methods: Electric oven, Air frying
Cuisine: Italian
Seasonality: All seasons

201.67 Kcal

calories per serving

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Energy 201.67 (Kcal)
Carbohydrates 38.20 (g) of which sugars 0.95 (g)
Proteins 7.45 (g)
Fat 2.33 (g) of which saturated 0.24 (g)of which unsaturated 0.00 (g)
Fibers 1.34 (g)
Sodium 354.06 (mg)

Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 3/5 cups all-purpose flour
3 1/5 cups Manitoba flour (+ for dusting the rolls)
1 tbsp dry brewer's yeast (or 5 g of dry yeast)
1 1/3 cups water
1 tsp sugar
2 tsp salt
1 1/2 tbsp extra virgin olive oil

Tools

1 Apple Slicer

How to prepare turtle bread

Place the flour in a bowl, add the crumbled dry yeast together with the sugar. Pour the lukewarm water a little at a time and mix with a fork.
Also pour in the oil and salt, mix and then knead on the work surface until you form a smooth and soft dough. (this described operation can also be performed with the help of a mixer).
Let the dough rise in a bowl covered with plastic wrap, in the oven turned off with only the light on, until it doubles in volume, it will take about 2 hours.
After the resting time, turn the dough over onto the work surface and divide it into 11 parts, forming balls, making sure to turn the closure downwards.
Place them well spaced on a baking sheet and let them rise for 30 minutes in the turned-off oven. Dust them and then press them well with an apple slicer.
Bake in the oven at 375°F for about 20 minutes or until golden brown. Remove from oven and let cool on a rack. You can fill them with cold cuts and cheeses, but also sweet with spreadable creams or with classic jam.