Monday, June 22, 2015

Festival Bread Recipe

This is the bread we typically use for our 'Festival Breads.'
We use this recipe for our St George Celebrations and Pentecost Celebrations.
It can be used for any 'mouldable' bread and the children have long used this with great success.

This serves about 6-8 people and we have successfully doubled it.
1kg of flour of your choice, we prefer Spelt
3tsp of celtic sea salt
5 tsp of dried yeast
600ml lukewarm milk
1 tsp sugar
2 eggs beaten
80-100g butter

Sift the flour and salt into a warm mixing bowl.
Cream the yeast and sugar together, add a little of the warm milk and leave until frothy.
Melt the butter and mix it with the milk and nearly all the beaten egg.
Make a well in the center of the flour and pour in the yeast and milk mixture.
Mix to a soft dough and knead will.
Leave it to rise in a warm place until about double in size.
Knead again and shape into the shape you are using.
Decorate as desired.
Brush with leftover egg ( we don't often do this) and bake ina pre heated oven at 200 degree Celsius for approx 45 mins.
It can also be used to make Sun Bread as for the Winter Solstice and also for Palm Sunday toppers for the processions.

Do you make Festival breads for your family?

Blessings to you and your homes,

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