You asked for it...
This section was inspired by my dear friend, Rowan Witchthorn. She would love to have the bread recipe, and I'd like to share it. So, in honor of her, I shall dedicate this space to her (and her request) If you have something you'd like to see posted, just e-mail your suggestion and I'll do my best to get it posted.
(1) Rye Wheat Molasses bread
(2) Yule Log (cake)
(3) Sugar Suns (cookies)
Rye Wheat Molasses Bread
What I like about this bread is that it really is so easy to make. I've tried other breads and they flopped ot they we're too hard to knead. This bread is soft and easy to work with. My three year old can easily knead this dough. If you want the loaf to remain soft, after baking give the crust a swish of butter. Be sure to pre-heat your oven to 370 degrees
2 cups Warm Water
1/4 cup Molasses (we use black strap)
1/2 cup dry milk (you can omit this, or substitute milk for water, or soy based milk product, or really what ever you want!)
1 tsp salt, to help control the fermenting process (which can really get out of control!)
1 pkg dry yeast
3 Tbsp butter (or other food oil product)
2 1/2 cups whole wheat flour
2 1/2 cups rye flour or white flour (depends on how dark you like your bread)
Combine the first six items in a large-ish bowl and set aside for a few minutes. Give it a good stir, and gradually add in the wheat flour. You can do all this by hand. However, I use my old electric hand mixer. At this point, the batter is very thin and is much more qiuckly mixed by the mixer than by my arm! I generally take about 5-10 minutes to incorporate the wheat flour, work longer if you chose to mix by hand.
After you have added all the wheat flour, begin adding the rye flour. I can usually mix about half of the rye in with the mixer. After that, the mixture becomes too thick. Turn the dough out on to a clean counter top and knead by hand until you are able to add all the rye flour. Have some extra flour handy, depending on the weather, the exact amount you may need will vary.
After all the rye flour is incorporated, continue to knead for about 5-10 minutes. Place the dough in a oiled bowl and cover with a clean towel or cloth napkin. Raise until double, which can be anywhere for 20-45 minutes! Divide the dough into 2 pieces. Shape each piece into a round-ish dome. Place on an oiled baking sheet, and leave it sit (covered) for 5-10 minutes.
Place the sheet in the oven and bake for about 30-45 minutes. If you lift a loaf off of the sheet and give it a tap on the bottom, you'll heard a hollow sound when it's ready.
This is beautiful!
I made one last year for my non-pagan family gathering and it was a hit.
4 eggs, yokes and whites seperated
1/4 cup white granulated sugar
1/ cup white granulated sugar(Yes, I know sugar is listed twice...)
1/2 tsp vanilla (or peppermint extract, almond extract...)
2/3 cup white flour
1/4 cup cocoa (the dry powered, not the blocks)
1 teaspoon baking powder
Whipped cream (either whipping cream that you've whipped or pre-whipped types. However, it's really worth the time to make it yourself!)
Chocolate icing (Homemade or store bought)
Using a wire whip or hand held electric mixer, beat the egg yolks until thick and very close to the color of lemon peels. Gradually add in the 1/2 cup sugar. Set aside. Using extreemly clean beaters, whip the egg whites until soft peaks form. Peaks will form but will quickly "slump" over. (Note: oils and fats on the beater or in the bowl will prevent the egg white from whipping correctly.) Gradually add in 1/2 cup sugar and beat until stiff peaks form. They will hold the peaks very well at this point. Gently fold the egg whites into the egg yolks. Try not to beat it up too bad, this cake raises mostly because of the air you've just incorporated into the eggs.
Sift the dry ingredients together. Gently mix or fold into the egg mixture.
Spread batter evenly into a well greaded and floured jelly roll pan (15 1/2" x 10 1/2" x 1" pan). Bake at 375 degrees for about 10-12 minutes. When done, a tooth pick inserted into the center will come out clean.
Immediately loosen the sides and turn the cake out onto a lint-free towl that has been sprinkled with flour or powdered sugar. Starting at the narrow edge, rool the cake and the towel up together. When cool, unroll and remove the towel. Completely cover the upper surface with the whipped cream. We like to add shreads of chocolate, but this is optional. Re-roll the cake. now you have a brown and white spiraled "log". Place it on the serving tary or plate to ice it because you won't be able to move it to another server once it has been iced. Speard the chocloate icing over the surface of the cake, don't worry about it being even. After the surface is covered, take a fork to make short,wavey patterns coving the entire surface to give a log like texture.
If you want, garnish the center with small pine trimmings or cones (washed, please!)
For thoses who weren't intrested in a Yule Log...
Using a standard sugar cookie recipe or mix, cut our circles for the center of the Suns.
Either draws faces in the Suns or attach small dought worms to the edges to make rays of Sunlight.
Bake according to the directions
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Created by Zian Greenvaile.