BRAIDED BREAD
Braided bread is found in many forms, in many cultures. This recipe is a simple one, and is perfect for serving at your Imbolc feast. The braid symbolizes Brighid in her aspect as the bride, representative of her fertility and position as a hearth goddess. Serve this tasty braided bread with warm butter for dipping.
INGREDIENTS
1 batch of your favorite homemade dough, or a loaf of frozen bread dough, thawed (this is in the frozen foods section at the grocery store), or a
1 egg
Water
Sesame seeds
DIRECTIONS
If you’re using frozen dough, allow it to defrost at room temperature. If you’re using your own homemade recipe, start working with it after you’ve kneaded it out into a ball.
Before it begins to rise, cut your dough into thirds with a large pizza cutter or a knife. Roll each piece out until it’s about 18″ long, and about an inch thick. You’ll end up with three of these long strips.
Take the strips, and braid them together, trying not to stretch them out too much.
When you’ve reached the end of the braid, tuck the ends underneath themselves. If you want to make a really big braided loaf, use two batches of dough, which will yield six strips – then simply continue the braiding until it’s the size you want.
Place the braid either on a baking stone, or on a pan that has been sprinkled with cornmeal.
Beat the egg in a small bowl, and add 2 Tbsp. water. Lightly brush the egg and water mixture over the braid, and then sprinkle with sesame seeds. Let it rise in a warm place for about an hour, or until doubled in size.
Bake at 375 for 30 minutes, or until a light golden brown color. Remove from baking sheet, and allow to cool for 15 minutes or more before serving.
** Note: if you want to really jazz this up, use different types of bread, such as white and wheat. The end result is visually very appealing, with the different colors braided together.
