Covenstead Bread

Recipe by Gerina Dunwich

3/4 cup water
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup sugar
2 tablespoons anise seeds
2-1/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice

Bring the water to a boil in a saucepan. Add honey, citron,
sugar, and anise seeds. Stir until the sugar completely
dissolves and then remove from heat.

Sift together flour, baking soda, salt, and spices, and fold
into the hot honey mixture. Turn the batter into a well-greased
9 X 5 X 3-inch loaf pan and bake in a preheated 350-degree oven
for one hour. Turn out on a wire rack to cool.
(This recipe yields one loaf of bread.)

Covenstead Bread improves if allowed to stand for a day, and
it is an ideal bread to serve during Lammas and Autumn Equinox
Sabbats as well as at all coven meetings.

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