EarthSpirit Newsletter Lammas 96
As served at MotherTongue’s Yule 1995 performances baked by Leona Arthen
1/4 cup butter or margarine
1 tablespoon curry powder
1 3/4 cups buttermilk
2/3 cup honey
2 packages dry yeast
1/2 cup warm water (105 to 115 degrees F)
7 to 8 cups unbleached all-purpose flour
2 teaspoons salt
2 teaspoons water
(optional: 2 tablespoons sliced almonds)
Melt butter in a saucepan; stir in curry powder. Cook over low heat 1 minute. Add buttermilk and honey; heat to 105 to 115 degrees. Dissolve yeast in 1/2 cup warm water in a large bowl; let stand 5 minutes. Stir in buttermilk mixture. Gradually add 4 cups flour and salt, beating at medium speed of an electric mixer until mixture is smooth. Gradually stir in enough of the remaining flour to make a soft dough.
Turn dough out onto a floured surface, and knead until smooth and elastic (about 5 minutes). Shape into a ball, and place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, for 45 minutes or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Shape each third into a 15-inch rope. Place 3 ropes, side by side, on a greased baking sheet (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Repeat with remaining dough.
Cover and let rise in a warm place, free from drafts, about 45 minutes or until doubled in bulk.
Combine egg and 2 teaspoons water; beat well. Gently brush dough with egg mixture.
Optionally sprinkle with almonds. Bake at 350 degrees for 25 to 30 minutes or until done; cool on wire rack. Yield: 2 loaves.
Source: Rublene Singletone, page 250, Southern Living 1989 Annual Recipes