Turtle Bread
2 1/2 to 3 cups flour, divided
2 1/4 tsp. yeast
1 tbsp. sugar
1 tsp. salt
1/2 cup water
1/3 cup rice milk
1 tbsp. margarine
1 egg replacer
2 raisins (optional)
In a large bowl, combine 1 1/2 cups flour, yeast, sugar, and salt.  In a separate bowl, heat water, rice milk, and margarine to 125 degrees.  Pour hot liquid into yeast mixture and stir.  Stir in 1 egg.  Stir in 1 to 1 1/2 cups flour until dough becomes stiff and easy to handle.  Turn dough onto a floured surface and knead about 5 minutes until smooth and elastic.  Cover with a damp towel for 10 minutes.  Shape dough into a turtle as follows: shape a 2" piece of dough into a ball for the head; shape 4 walnut sized pieces into balls for beat and shape the remaining dough into a slightly flattened ball for the body; place one end of each piece under the large body piece.  Press raisins into head for eyes.  Cover with a damp towel for 20 minutes.  Make criss cross cuts into the body using a knife or piece of floss to look like a turtle's shell.  Bake at 400 for 20-25 minutes until golden brown.
Source: Modified from Bright Beginnings
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, and Tree Nut