Thursday, July 26, 2012

Lughnasadh Bread Recipe

Here is the recipe, I use to make bread to celebrate Lughnasadh. It's an olive oil and rosemary bread. It smells so good when it's baking and tastes even better! I will be making this on Tuesday night for my harvest celebration, so I will post pictures on Wednesday. Enjoy!

  • 2  cups white flour
  • 1/2  cup whole wheat flour
  • 1 cup warm water
  • 5 tablespoons of extra virgin olive oil
  • 1  teaspoon white sugar
  • 1  teaspoons salt
  • 2 tablespoons of  fresh chopped rosemary or 1 tablespoon of dried rosemary
  • 1 package active dry yeast
  • Pinch of extra sugar
  • A little olive oil to coat the bowl and loaf pan

Add 1/2 cup of warm water, package of yeast and a pinch of sugar into a measuring cup. Stir, lightly cover and set aside. Mix both flours, salt, sugar and chopped rosemary into a bowl. Check on the yeast, if it's bubbling, add it and the other half cup of warm water water into the bowl. Add the olive oil. Mix with a fork until all dry ingredients are moist. Knead for 5 minutes.

Oil a large bowl, form dough into a ball and place in bowl. Cover bowl with dish towel and let sit in a warm area for 2 hours. Oil your loaf pan, place punched down dough, inside loaf pan. Let it rise again. Heat oven to 400 degrees. At the 10 minute mark I like to sprinkle some more rosemary on top. Bake for 20 more minutes.

1 comment:

  1. Love this and shared to stay safe and thank you for your service! <3