Recipe: Braided Brigid Bread

Added By: Eira Alarches

Originated From: "Circle Round", by Starhawk, Diane Baker, and Anne Hill

Cultural Influence: NeoPagan
 
Ingredients:
2 tablespoon yeast
1/2 cup warm water
pinch of sugar
1 cup milk
1 egg
1/4 cup sugar
1/4 cup vegetable oil
1 Tsp. salt
1 clove garlic, passed through garlic press
1/2 tablespoon tomato paste
water
5-6 cups unbleached flour
1 egg yolk, beaten

Directions:

1. Dissolve the yeast in warm water sprinkled with the pinch of sugar. Combine the milk, egg, sugar, oil, salt, garlic, and herbs in a large bowl.

2. In a measuring cup, place the tomato paste and add water until it reaches the 1/2 cup point. Pour into the milk mixture and stir well. Add the yeast mixture. Begin adding flour, 1 cup at a time, until the dough can no longer be stirred.

3. Turn out onto a floured board and knead, continuing to add flour the keep the dough barely dry. This is a loose and soft dough, so be careful how much flour you add. Don't let it get stiff! Place the dough in an oiled bowl and turn it over to coat both sides. Let it rise until doubled, about 45 minutes to an hour.

4. Then, punch it down. cut the dough in half, divide each half into thirds, then roll into thick coils. Braid three coils into a loaf and pinch the ends together. Set on a lightly oiled baking sheet. Repeat with the other three coils.

5, When the loaves have doubled in size, paint all surfaces with the egg yolk and bake for 35 minutes in a preheated 375 degrees oven, or until the internal temperature of bread measures 200 degrees.
 
Notes: Perfect for Imbolc, or February 1, which is Brigid's Day.