Lammas Oatmeal-Apple Bread
1 C Wheat flour
½ teaspoon baking soda
2 teaspoons salt
1 teaspoon nutmeg
½ cup brown sugar
1 cup butter
½ cup nuts (opt)
3 medium apples (chopped)
1 cup raisins
1 teaspoon cinnamon
1 teaspoon ground ginger
1 ½ cup rolled oats
1 egg
1 ½ teaspoon vanilla or orange extract
Mix above ingredients together, then place in a greased 9 inch cake pan. Bake at 350 degrees for 30 minutes, until it begins to move away from the sides of the pan. When cooled, this bread may be shaped for ritual as well. Also the fruits and nuts may be changed for different seasons.
Covenstead Bread
If you don't have citron available use a combination orange and lemon peels.
3/4 cup water
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup granulated sugar
2 tablespoons anise seeds
2-1/3 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
Preheat oven to 350°F. Bring the water to a boil in a saucepan. Add honey, citron, sugar, and anise seeds. Stir until the sugar completely dissolves and then remove from heat. Sift together flour, baking soda, salt, and spices, and fold into the hot honey mixture. Turn the batter into a well-greased 9 x 5 x 3-inch loaf pan. Bake one hour. Turn out on a wire rack to cool. This recipe yields one loaf of bread, and improves in taste if allowed to stand for 24 hours.
Yule Eggnog Bread
4 cups all-purpose, unbleached flour
1/2 cup sugar
1 tsp. Salt
3 tbs. Butter
1 6 oz. packet Dried Fruit Bits
Equal amount chopped pecans
1 1/2 cup egg nog
1 pkg. dry yeast, in
1/2 cup warm water
Warm everything to room temperature. Pitch yeast in warm water, with a pinch of sugar. Mix flour, sugar, and salt; cut in softened butter. Mix in fruit and nuts. When yeast is good and frothy, mix in eggnog and yeast mixture and knead, adding flour as necessary. Let rise about an hour, punch down dough, form into a ball, and let rise again; preheat oven to 350o. Bake approximately 30-45 minutes until done. A festive, sweet, and light-colored bread, celebrating the return of the Sun and the promise of next season's harvest.
Imbloc Granary Loaf
1/2 cups warm water
1 1/4 cups warm milk
2 pkgs. Yeast
1/4 cup honey
1/4 cup olive oil
2 cups whole wheat flour
2 cups unbleached all-purpose flour
2/3 cup King Arthur Flour's Harvest Grains Blend
2/3 cup King Arthur Flour's Malted Wheat Flakes
1/2 cup wheat germ
1 tsp. Salt
Proof yeast in warm water and honey. Mix dry ingredients and cut in oil with pastry knife. Knead and let rise until doubled. Divide into two, then divide again into two unequal parts. Shape larger two into balls, and make indentation in the middle. Shape smaller two into teardrop shapes, and insert into indentations in larger ones. poke your finger all the way through the center ("bashing"). Cover and let rise until doubled, about 45 minutes. Preheat oven to 375o, with rack on lower 1/3 of oven. Redefine holes, spray with oil, bake for 35-40 minutes. This bread is based upon a traditional English "granary loaf", made with a malted mixed grain flour; each miller's mix was unique. It includes a variety of whole grains and edible seeds, as it is traditional at Imbolc to include a little of the upcoming year's seed stock in the loaf as a blessing upon the upcoming planting, both in the fields and in our lives.
Ostara Egg Bread
4 1/2 cups unbleached all-purpose flour
1/3 cup sugar
2 pkg. Yeast
1 tsp. Salt
2/3 cup warm milk
5 tbsp melted butter
6 egg yolks
3 eggs
Proof yeast in sweetened milk. Separate egg yolks, saving the whites. Mix dry ingredients, cut in butter. Once yeast mixture is bubbly then mix in milk, eggs, & yolks. Knead well, spray with oil, and let rise until doubled in size, about 1 1/2 hours. Punch down dough, divide into thirds. Roll thirds into ropes, and twist together to make a three-strand rope, and form into a circle on parchment paper. Brush with remaining egg whites, and let rise until doubled again; about 45 minutes. Preheat oven to 375o. Brush with egg whites again and bake for about 35-40 minutes, until browned. A bright yellow bread, the color of the strengthening sun. The egg has long been associated with fertility, and this time of blossoming and new growth. The woven circle represents the unending cycle of birth, life, death, and rebirth.
Beltaine Bread
2 cups warm milk
2 pkgs. Yeast
2/3 cup honey
5-6 cups unbleached all-purpose flour
1 tsp. Salt
2 eggs
1/4 cup butter
2 pkgs. (1/2 tsp.) saffron
Proof yeast in warm milk. Mix dry ingredients, cut in butter with pastry knife. Mix in yeast starter and eggs, knead and let rise until doubled. punch down and divide into two buttered pans. Let rise, preheat oven to 350o Bake for 40-50 minutes. Popular in Cornwall and Wales. A rich, sweet, light colored bread, with red flecks of saffron; the stamens of crocus flowers. Saffron is strongly associated with sex and fertility; red the color of passion and lust. Great for handfasting too!
Midsummer Sunflower Loaf
4 cups fine yellow corn meal
3 1/2 cups unbleached all-purpose flour
2 pkgs. Yeast
1 cup warm milk
1 1/2 cup warm water
1/2 cup honey
1 egg
1 tsp. Salt
poppy seeds
Start yeast in warm water and honey. Mix dry ingredients and cut in butter with pastry knife. mix in starter, milk, and egg. Knead and flatten out, let rest about 10 minutes. Cover and let rise until puffy, but not doubled. Divide into thirds, roll in cornmeal, and roll out into 8" discs. Place on parchment paper, and let rise about 10 minutes. Cut centers with a water glass; not quite all the way through, cut petals with a bench knife; first quarters, then eighths, then sixteenths. Mold each to look like a flower petal, and give each a little twist. Cover and let rise until doubled; about 1-1 1/2 hours. Preheat oven to 425o. Coat the center with egg white, and sprinkle with poppy seeds. Bake 10 minutes, and decrease heat to 350o, baking 10-15 minutes more, watching very carefully; remove just before they brown!. A yellow bread in the shape of a sunflower, celebrating the height of Summer and the peak of the Sun's ascendancy.
Lammas Loaf
1 1/2 cups milk
1/2 cup warm water
1/4 cup honey
1/3 cup butter
1 tsp. Salt
2 pkgs. Yeast
2 cups unbleached all-purpose flour
2 cups whole wheat flour
1/4 cup wheat germ
1/8-1/4 cup King Arthur Flour's Malted Wheat Flakes (or sprouted grain)
1/2-2/3 cup King Arthur Flour's Autumn Sun grain mix (or crushed seven grain cereal)
Proof yeast in warm water with honey. Mix dry ingredients, and cut butter into flour with pastry knife. Mix in milk and yeast starter, knead about 10 minutes, adding flour as necessary to make a rather dry dough. Cover and let rise until doubled, about 1 hour. Punch down, and roll out ropes about as thick as your little finger, with a bulbous head. On parchment paper & cookie sheet, stack and arrange until you have something resembling a wheat sheaf, bind with two twisted ropes. Let rise. With scissors snip the sides and tops of the heads, starting at the tips, to resemble wheat heads. Bake at 350o for 45 minutes to one hour; watch closely towards the end. To make a Barley Man, use parchment paper, mold torso, arms, legs, and head, moistening the dough where parts join and pinching together. Make him appear skinny, as he'll grow during the second rise. The wheat sheaf celebrates the harvest, while the Barley Man honors Lugh, the sacrificed Sun God, whose sacrifice sustains us. The malted or sprouted grain in the loaf reminds us of the rebirth which is inherent in death.
Mabon Bairin Brac
1 cup boiled red potatoes with skin on, mashed well
2 cups warm potato water
2/3 cup honey
2 pkgs. Yeast
1/2 cup butter
1/8 tsp. Salt
3 cups whole wheat flour
3 cups unbleached all-purpose flour
3/4 cup golden raisins
1/2 cup dried currants
1 cup grated parsnips
1/2 cup dried pineapple, chopped fine.
Proof yeast in cooled potato water . Mix dry ingredients, cut butter into flour with pastry blender. Mix in potatoes, fruit, and yeast starter, adding flour as necessary. Cover and let rise until doubled; about 70 minutes. Preheat to 425o. Punch down dough, divide into thirds, mold and place in greased pans. Cover and let rise for about 25 minutes. Bake at 425o for 15 minutes, reduce heat to 325o and bake 35 minutes longer. An interpretation of an Irish bread traditionally baked to celebrate the fruit harvest, this "freckle bread" is sweet and richly flavored with dried fruit.
Samhain Apple Walnut Braid
2 pkg. Yeast
1/4 cup honey
2 eggs
1/2 cup olive oil
1/2 bottle (1/2 oz.) walnut flavoring
2 tbs. Cinnamon
2 tbs. Nutmeg
1/2 tsp. Mace
1/2 tsp. Allspice
1 tsp. Salt
3 cups unbleached all-purpose flour
3 cups whole wheat flour
1 24 oz. jar chunky applesauce
3/4 cup finely chopped walnuts
Proof yeast in warm water with a touch of honey. Mix dry ingredients, cut oil and walnut flavoring into flour with a pastry blender. Add fruit, nuts, eggs, honey, and yeast starter. Knead; adding flour as necessary to make dough rather dry. Cover and let rise until doubled, about 1-1 1/2 hours. Punch down and divide in half, then into thirds. Roll each piece out into a fat rope and braid three together, starting in the middle, and tucking under the ends. Cover and let rise, about 30-45 minutes. preheat to 350o. Bake for 45-50 minutes. This braided loaf symbolizes death. Widows used to cut off their braids, and lay them in the graves of their warriors. Later, braided breads were served at wakes, or placed in the grave as sustenance for the journey to the Summerland. Apples are traditionally associated with Samhain and sacred to Pomona; cut in half, the core displays a pentagram of apple seeds. Baking hints Allow all of your ingredients to come to room temperature, or your bread will rise very slowly. "Proof" your yeast in warm (100o) water, with just a touch of honey mixed in; too cold, and it'll remain dormant; too hot, and it’ll kill the yeast. Mix it in when it's good and foamy. Use a ceramic "pizza stone", and spray a little water into the oven to create steam; this will give you a better crust. If you have an instant read thermometer, bread is done when the internal temperature comes to 190o. If the crust seems to be getting too brown, cover the loaf with a "tent" of tin foil for the remainder of the baking. Remember; yeast is a living organism, the rising of the bread is a metabolic process, and is therefore by nature inherently magickal. As with all magickal acts, approach your baking with the proper reverence and respect; focus all of your purpose and intent into the preparation of your loaves, enchanting your bread as you mix and knead.
Sweet Potato Biscuits
1 cup mashed, cooked sweet potato
1/4 cup sugar
1 beaten egg
1 tablespoon margarine or butter, melted
1 cup milk
3 cups self-rising flour
1 teaspoon baking powder
1/2 cup shortening
In a medium bowl, mix together sweet potato, sugar, egg, and butter until smooth. Stir in milk and set aside. Sift together flour and baking powder into a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet potato mixture and stir until just combined. Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet. Bake at 400 degree F for 15 to 20 minutes or until lightly browned. Makes 16 to 18 biscuits.
Mint Tea Cakes
1 quart flour
6 eggs - beaten
1 quart milk
2/3 cup butter softened
Fresh or Dried Mint or mint extract (pure)
Flour and milk should be mixed well. Stir in the eggs at a very light speed (your wooden spoon) and then add butter and mint, mix until smooth. Pour into greased pan and bake. Bake at 350 degrees for about 10 minutes.
Lavender-Lemon Tea Cakes
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup almonds
1 1/2 cups sugar
Finely grated zest and juice of 2 lemons (1/3 to 1/2 cup juice)
6 eggs, at room temperature
1/2 cup buttermilk
2 tablespoons dried lavender flowers
Preheat oven to 350°F. Butter and flour two 8 by 3 3/4 by 2 1/2-inch disposable aluminum loaf pans.
Sift together the flour, baking powder, and salt onto a piece of waxed paper. Set aside. In a food processor, grind the almonds with 2 tablespoons of the sugar. Set aside. Combine the remaining sugar and the lemon zest in a mixing bowl. With your hands, rub the lemon zest into the sugar. Add the butter. With a wooden spoon or electric mixer set on medium-high speed, beat for about 3 minutes, or until very light and fluffy. Add the eggs one at a time, beating for about 30 seconds after each addition and scraping down the sides of the bowl as necessary. Beat in the lemon juice.
Add half of the flour and beat in on low speed. Add all of the buttermilk, and then the remaining flour, beating on low speed after each addition just until the ingredients are blended. Finally, add the ground almonds and lavender flowers, again mixing just until combined. Spoon the batter into the prepared pans and smooth the tops with the back of a spoon.
Bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted into the center of a loaf comes out clean. Remove from the oven, let cool in the pans on a rack for 10 minutes, then turn the cakes out onto the rack to cool.
Wrapped in plastic or aluminum foil, the cakes will keep for 2 to 3 days at room temperature and for up to 3 months in the freezer.
Makes 2 loaf cakes
Lavender Focaccia Bread
1 tablespoon sugar or honey
1 2/3 cups warm water (110 to 115 degrees), divided
1(1/4 oz.) envelope active dry yeast
5 cups all-purpose flour or bread flour
2 teaspoons salt
6 tablespoons olive oil, divided
1 tablespoon dried culinary lavender flowers
2 cloves garlic, minced
1 teaspoon coarse salt (sea or kosher)
¼ teaspoon black pepper
In a small bowl, combine sugar or honey with 1/2 cup of warm water. Sprinkle yeast over the mixture; let the stand until foamy, 5 to 8 minutes.
Sift the flour into a large bowl. Make a well in the center of the flour and pour in remaining water, yeast mixture, and 4 tablespoons olive oil. Mix approximately 5 minutes or until you form a dough; transfer to your work surface. Knead for 10 minutes then add the salt and knead for a approximately 6 to 10 minutes or until the dough is very smooth (if the dough sticks to your hands, add some additional flour, one tablespoon at a time).
Spray a large bowl with non-stick cooking spray. Form the dough into a round shape and place dough in the bowl. Cover with plastic wrap, and set aside in a warm place (draft free) to rise for approximately 45 to 60 minutes or until dough has doubled in bulk. NOTE: At this point you can refrigerate the dough overnight. Be sure to allow the dough to return to room temperature before putting it in the oven.
Preheat oven to 400 degrees. Lightly oil a large baking sheet (I use the new silpads instead of oil). Lightly flour work surface and roll out dough into a large rectangle. Transfer dough to the baking sheet, cover with plastic wrap and let rise approximately 30 to 45 minutes or until it doubles in size.
While dough is rising, make the lavender garlic topping. Finely chop the lavender. In a small bowl, mix lavender and garlic with remaining 2 tablespoons olive oil.
Make dimples in the dough with your fingers by pushing into the dough several times. Brush the lavender-garlic topping all over and into the dimples. Sprinkle coarse salt and pepper on top. Bake for 30 to 35 minutes or until golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees. Remove from oven and transfer to wire rack to cool, Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).
Autumn Apple Bread
(From Easy Chefs one million recipes CD)
1/4 cup margarine
2/3 cup sugar
2 beaten eggs
2 cup flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cup grated, peeled apples
1 tbsp. grated lemon rind
2/3 cup chopped walnuts or pecans
Cream margarine and sugar until fluffy. Beat in eggs. Mix baking powder, baking soda and salt with flour. Add to sugar and egg mixture. Add apples, lemon rind and nuts. Stir until well blended. Bake at 350 degrees for 50 to 60 minutes in greased loaf pan. Cool before slicing.
Autumn Golden Rolls
(From Easy Chefs one million recipes CD)
2 pkgs. active dry yeast 1/2 cup lukewarm water 2 cup cream style cottage cheese 1/4 c. sugar 2 tsp. salt 1/2 tsp. soda 2 eggs 4 1/2 c. (about) all purpose flour Sprinkle yeast on lukewarm water. Stir to dissolve. Heat cottage cheese until lukewarm. Combine cottage cheese, sugar, salt, eggs, baking soda, yeast and 1 cup flour in bowl. Beat with electric beater or mixer at medium speed until smooth (about 2 minutes), scraping bowl occasionally or beat with spoon until batter is smooth. Gradually add enough flour to make a soft dough that leaves the sides of the bowl. Place dough in greased bowl; turn over to grease top. Cover and let rise in warm place until doubled, about 1 1/2 hours. Turn dough onto lightly floured surface. Divide dough into 24 equal pieces. Shape each piece into a ball. Place 24 balls in 2 round baking pans. Let rise until doubled, about 45 minutes. Bake at 350 degrees 20 minutes or until golden brown. Remove and cool on racks. Brush with butter if desired.
Autumn Bread
(From Easy Chefs one million recipes CD)
1/2 cup butter
2 eggs
2/3 cup sugar
2 c. flour
1 1/2 shredded apples
1/2 cup shredded cheddar cheese
1 cup chopped walnuts
Combine and blend butter and eggs; add dry ingredients. Stir in apples, cheese and nuts. Place all in well buttered 9"x5"x3" loaf pan. Bake at 350 degrees for 55 to 60 minutes.
Butter Honey Wheat Bread
1 cup water
2 tablespoons margarine
2 tablespoons honey
2 cups bread flour
1/2 cup whole wheat flour
1/3 cup dry milk powder
1 teaspoon salt
1 (.25 ounce) package active dry yeast
Put ingredients into bread machine in the order suggested by the manufacturer. Process for large (1-1/2 pound) loaf, wheat setting.
Makes 1 - 1 1/2 pound loaf
Honey Of An Oatmeal Bread
1 cup water
1 tablespoon vegetable oil
1/4 cup honey
1 teaspoon salt
1/2 cup rolled oats
2 1/3 cups bread flour
1 teaspoon active dry yeast
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Light Crust or Basic setting, and press Start.
Makes 1 - 1 pound loaf
Prosperity Beer Bread
3 cups self rising flour (important!)
2 tbsp. sugar
1 12-ounce can of beer
Mix all ingredients in a large bowl. Pour into a lightly greased bread pan and bake for 40 minutes at 350°F.
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