Wednesday, 10 October 2012

Blogtoberfest Day 10 ... Cookery and giveaways!!

Its nearly bedtime, but before I say goodnight I wanted to sign in for today.
I have begun getting together a few little bits for a crafty Samhain themed giveaway ...
From the woolly stall on Sunday in the Museum I picked up these beautiful buttons to include in my little giveaway...
And then more along the Samhain theme as I have not yet mastered designing a pattern myself I thought it would be nice (and I hope you all think so too!!) to create from a pattern a little witch to give away ....
The pattern I have chosen is from K and J Dolls and its their Little Witch for Halloween.
And so far I have created the hat ...
There will be a few other bits included in the giveaway which I will reveal during the month ...
if you would like to be included please follow me and I will select using the 'selecting at random from all your names in a hat' method on the weekend before Halloween ...
Which I am hoping will give me a few days to get the gifts to you for Samhain!!
And while thinking about the 31st October I thought I'd share this recipe with you ... I may even make it!
So thanks to the Wyrding Way ...
The Traditional Bread of Halloween and Samhain

Barmbrack is a traditional Celtic bread served during Samhain with tea, and is the centre of a divinatory ritual for the coming year. To make a traditional Barmbrack, trinkets and charms are always added into the mixture. Naturally, your own charms and meanings can and should be utilised as a part of your Samhain traditions. Each charm should be wrapped carefully in greaseproof paper and placed equally through the bread before its final rise. Remember, when choosing to add charms to your Barmbrack, be certain to warn your guests before consuming!

•1cup of tea, prepared
•4 cups white flour
•3/4 teaspoon ground cinnamon
•1/4 teaspoon nutmeg
•1/4 tsp Allspice
•Pinch of salt
•1/2 stick butter
•1 packet of yeast
•1/2 cup brown sugar
•1 tsp white sugar
•1 1/4 cups luke-warm milk
•1 egg, beaten
•1 cup raisins
•1 cup dried fruit

The evening before, soak the raisins and dried fruit in the brown sugar and tea. Drain before using.

Preheat oven to 180 degrees.

1. Sift flour, spices and salt into a bowl. Rub in the butter.

2. Add the yeast to the teaspoon of sugar and 1 teaspoon of the warm milk.

3. Pour the rest of the warm milk and the egg into the yeast mixture and combine with the dry ingredients and the sugar. Beat well and knead until the batter is stiff but elastic.

4. Fold in the prepared fruit. Cover the bowl with a damp cloth and leave in a warm place until the dough has doubled. Knead again for another 2 or 3 minutes and divide between two greased 1 1b loaf pans.

5. Wrap the charms in greaseproof paper and then hide them in the dough. Be sure they are well distributed. Cover again and let rise until the dough comes up to the top of the pan (30 minutes to an hour).

6. Bake at 180 degrees for about an hour, until the top is nicely browned and the bread sounds hollow when thumped.

Keeps about one week in a sealed container, but do note: Stale Barmbrack is still delicious when toasted and buttered!
Mmmmmmmmmmm now I am feeling hungry!!
Well I had better say goodnight!

No comments:

Post a Comment

Thank you for leaving a message its lovely to hear from you and I enjoy reading the comments you leave.

Thank you,