Method:

Mix 1 1/2 cups of the flour, and the yeast, sugar and salt in a large bowl.

Heat water, milk and margarine to 125° to 130°; stir into yeast mixture. Stir in egg. Stir in enough of remaining flour to make the dough easy to handle.

Sprinkle a surface lightly with flour. Turn the dough onto the surface; knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.

Lightly grease a cookie sheet. Shape a 2-inch piece of dough into a ball for head. Shape four walnut-size pieces of dough into balls for feet. Shape 1 walnut-size piece of dough into tail. Shape remaining dough into a ball for body; place on cookie sheet and flatten slightly. Attach head, feet and tail by placing 1 end of each under edge of body to secure. Press raisins into head for eyes. Cover and let rise 20 minutes.

Heat the oven to 400°. Make crisscross cuts in body, 1/4 inch deep, to look like a turtle’s shell. Bake until golden brown, 20 to 25 minutes