Lammas Loaves

ElinorD kneading bread dough (Photo credit: Wikipedia)

Kitchen Witch Wednesday

On the eve of Lammas, I thought I’d share a couple of bread recipes I have used with great success in the past.

While I don’t bake bread very often, I do find the act of kneading a dough to be very therapeutic. There is something really satisfying about making a dough and kneading it, then eating a freshly baked slice slathered with butter.

If you don’t have time to make a loaf by hand though, there’s always the convenience of a bread maker. If you’ve got one sitting unused on the counter, why not dust it off and make a fresh loaf for Lughnasadh.

Bread maker version – 1 pound loaf

1 pound flour, divided in 2; 1/2 pound (250gm) white bread flour + 1/2 pound (250 gm) another bread flour
1 1/4 cup (300ml) warm water
2 teaspoon (1 dessertspoon) oil
2 teaspoon (1 dessertspoon) sugar
1 teaspoon salt
1 sachet yeast

Place in breadmaker in this order:

water and oil
1/2 the flour
sugar and salt
1/2 the flour
yeast

Follow the directions on your breadmaker then to make the loaf.

Tip: If you are using a large amount of whole meal or granary flour, use the fast loaf setting. Sometimes the extra kneading time used when doing a longer run can cause the bread to be heavy.

You can also use the breadmaker to make the dough, then remove it from the breadmaker to form our own loaf or rolls.

Bloomer Loaf
(http://www.campaignforrealfarming.org/2011/03/slow-fermented-bread-recipes/)

Bread – hand made

Use this dough to create pan loaves, round loaves, rolls, or to create braids or other ornmamental loaves.

1 liter warm water
4 tablespoons oil
palmful of salt
handful of sugar
1 sachet yeast
bread flour

Combine all ingredients in a bowl. Add enough flour to absorb the liquid and make a pliable dough.
Knead well, adding more flour as needed.
Place in an oiled bowl and cover with a damp tea towel. Leave to rise until doubled in size.
Punch cown and knead again.
Form into loaves, rounds, rolls, or use to create a braided or ornamental loaf.
Set aside to rise until doubled.

Bake

375 – 400F/ gas mark 6/7 until bread is browned and makes a hollow sound when tapped. Baking length will vary depending upon the size of the loaf.