| BELTAINE BREAD Ingredients: 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. Beltane Marigold Custard Difficult - don't do this without experience or someone experienced helping you! 2 cups milk 1 cup unsprayed marigold petals 1/4 tsp. salt 3 tbsp. sugar 1 to 2-inch piece vanilla bean 3 egg yolks, slightly beaten 1/8 tsp. allspice 1/8 tsp. nutmeg 1/2 tsp. rose water whipped cream Using a clean mortar and pestle reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt, sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream, garnish with fresh marigold petals. Bread of the Dead A delicious way to celebrate Samhain. Substitute this bread for your ritual cakes in October. Also makes a great treat for your Samhain/Hallowe'en parties. 2 envelopes yeast 1/2 cup lukewarm water 4 cups flour 1 cup sugar, plus extra 2 teaspoons salt 3 beaten eggs, divided 2 tablespoons melted shortening OR butter, cooled 2 tablespoons fresh orange zest Dissolve yeast in water. In a bowl, sift together flour, 1 cup sugar, and salt. Stir 2 beaten eggs, shortening, and zest into yeast. Add yeast mixture to flour and stir. Turn dough out onto floured board and knead for 10 minutes. Cover dough and allow to rise for 1 hour. Grease a large cookie sheet. Punch down risen dough. Using a sharp knife (athame for those of you who use yours to cook with), cut off 1/3 of dough. Form remaining dough into a skull shape on cookie sheet. Cut eyes, nose, and mouth. Form "crossbones" from reserved dough. Let rise 1 hour. Bake for 30 minutes at 350 degrees F. Remove from oven and "glue" crossbones to skull with some of the remaining beaten egg. Brush leftover egg over entire loaf, sprinkle with sugar, and bake for 10-20 minutes more until loaf is golden and sounds hollow when tapped. |
| IMBOLC BREAD Ingredients: 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 Harvest Grains Blend flour 2/3 cup 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 boules, and make indentation in the middle. Shape smaller two into teardrop shaped boules, and insert into indentations in larger ones. poke finger all the way through 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. . |
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