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As I posted a couple of years ago, I make Potato Spinach Strudel as a tradition. This year I did some stag horns for the top. Happy Feasting!Lughnasadh


Lammas Lunch

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Lammas Blessings and a local recipe to celebrate this day! Although we still have the heat of the summer, days in this hemisphere are noticeably shorter. The rains and warmth have brought a bounty of grains and veggies this year. Our lunch we celebrated Lammas with hummus and bread of course!

This region is known for it’s Potato Bread. The body of the loaves can sometimes have a bold yellow cast so I like using a Yukon Gold Potato in this recipe.

Potato Bread
1 Yukon Gold potato, boiled, peeled and diced
1-1/2 Cups water from boiling the potato
2 (1/4 oz.) packages of active dry yeast
6-1/2 Cups. all-purpose flour
3 Tablespoons white sugar
2 Tablespoons shortening
1 Tablespoons salt
2 Tablespoons all-purpose flour

Cool potato water to lukewarm. Dissolve yeast in 1/4 cup of the liquid.
To the remaining liquid, add the shortening sugar and salt.
Add the softened yeast and 1/2 cup of the flour.
Beat with a wooden spoon; add remaining flour gradually.
Turn out onto floured surface and knead until thoroughly elastic and no longer sticky.
Place in a bowl, cover and let rise in a warm place until doubled in size.
When doubled, divide into 2 parts, shape into loaves and place onto greased pans.
Let rise again until dough doubles in bulk.
Bake at 375 for 45 minutes or until edge of the bread pulls away a little from the pan.

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