|Active dry yeast||2 Tablespoon (2 Package)|
|Sugar||1 Tablespoon, divided|
|Warm water||1 Cup (16 tbs), divided (105° To 115°)|
|Warm skim milk||1 Cup (16 tbs) (105° To 115°)|
|Vegetable oil||3 Tablespoon|
|Unbleached flour||5 Cup (80 tbs), divided|
|Unbleached flour||2 Tablespoon|
|Vegetable cooking spray||1 Tablespoon|
Combine yeast, 1 1/2 teaspoons sugar, and 1/2 cup warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, remaining 1 1/2 teaspoons sugar, remaining 1/2 cup warm water, milk, oil, salt, and 2 cups flour in a large mixing bowl; beat at medium speed of an electric mixer until blended.
Gradually stir in enough of the remaining 3 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk.
Punch dough down; divide in half.
Set 1 portion aside.
Form two-thirds of 1 portion of the dough into a ball for the body of a turtle.
Place on a large baking sheet coated with cooking spray.
Divide remaining one-third of portion into 6 equal pieces.
Shape pieces into balls for head, legs, and tail; attach to body.
With remaining half, form two-thirds of the dough into an oblong shape, tapering ends for the body of an alligator.
Place on baking sheet.
Divide remaining one-third of portion into 4 equal pieces.
Shape pieces into balls for legs, and attach to body.
Cover and let rise in a warm place, free from drafts, 15 minutes.
Combine egg white and 1 tablespoon water; brush over loaves.
Using scissors, snip bodies of each loaf, if desired.
Gently push raisins into dough for eyes.
Bake at 350° for 40 minutes or until loaves sound hollow when tapped.