Lughnasadh is a time of harvest and what better way to celebrate a good harvest then by having a feast! Lughnasadh feasts have been a tradition for years. Villages and families come together to share what they have gathered and enjoy all of the bounty we have worked for and that mother earth has made possible for us.
Anything that grows on your land is suitable for a feast but if you are looking to outsource a little here are some seasonal and traditional foods:
Corn Broccoli Carrots Chilies Cucumbers Fennel
Beans Onions Peas Potatoes Radishes Bilberries
Blueberries Raspberries Blackberries Redcurrants Tomatoes
Chicken Lamb And fish
Lots of options in there…
Like any high day it is always a good thing to add some bread to your meal. It can be better still if you make it by hand. The house will smell of fresh loaves and your family and guests will delight in the aroma.
Try making it by hand for an added touch. I am partial to this recipe. It has never steered me wrong and as long as you follow the directions, it can be a lot of fun.
Some interesting tips I have picked up over the years… do not make bread on a rainy or muggy day. It simply does not rise. And something else that can be fun is adding a little extra sugar to your mix and then when the bread is hot and fresh gently brushing the top with a butter and sugar mixture to give it a nice sweet taste. I mostly like this for weddings or tea parties over buns. And finally if you are really looking to get creative you can add ground and dried herbs from your garden for some added flavor. I am partial to rosemary.
Simple White Bread by Hand
Total Time: Prep: 20 min. + rising Bake: 30 min. + cooling
Makes: 32 servings
- 1 package (1/4 ounce) active dry yeast
- 2-1/4 cups warm water (110° to 115°)
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons canola oil
- 6-1/4 to 6-3/4 cups all-purpose flour
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
- Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
- Yield: 2 loaves (16 slices each).
Enjoy! And Blessed Lughnasadh from everyone in the Proto-Grove of Nova Scotia Druids!