Mix in the wheat flour and 1 cup of the all-pupost flour
2
Heat water, milk, and maragarine to 125-130 degrees; stir into yeast mixture. Stir in egg. Stir in enough of the remaining flour to make the dough easy to handle.
3
Sprinkle a surface lightly with flour. Turn the dough onto the surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes.
4
Lightly grease a cookie sheet. Shape a 2-inch piece of dough into a ball for a head. Shape 4 walnut-size pieces of dough into balls for feet. Shape 1 walnut size piece of dough into a tail. Shape remaining dough into a ball for a body; place on a cookie sheet and flatten slightly. Attach head, feet, and tail by placing 1 end of each under the body to secure. Press blueberries(dried)into the head for eyes. Cover and let rise for 20 minutes.
5
Heat oven to 400 degrees. Make crisscross cuts in the body, 1/4 of an inch deep, to look like a turtle''s shell. Bake until golden brown, 20-25 minutes. Makes one turtle bread
