Lammas 96

Yule Bread Recipe Requested

Hello! My name is Renee and I have an odd question for you (or someone you may know). Last Yule, my family and I went to MotherTounge's celebration "This Winter's Night," anyway, durring the song "The Fairest Maid" (I think) they distributed some bread. Well, we loved it very much and I was wondering about the possibility of getting the recipie.

Also, I am looking at your web site now but have not seen a links section. If you do have one, would it be possible to trade links with you? I just started a business called The Wooden Wand (hand-created ritual tools, clothing, and jewelry) and am trying to network as much as possible. I came accross your page through the CUUPS page, being that I am doing this alone, funds are almost non-exsistant :-). My URL is http://cyber-active.com/wellspring/w_wand.htm

If you can help, please let me know, thank you!

Blessings,

Renee'

Thank you for the compliments, we all loved doing the Yule ritual and having some of that yummy bread baked by Leona Stonebridge! Here's the recipe. Enjoy! -- Aine

Honey-Curry Bread

As served at MotherTongue's Yule 1995 performances.

• 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
• 1 egg
• 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