[Recipe] Traditional Offering Bread

I use this recipe almost any time I give offerings. It can be split into a regular loaf for you to enjoy, and mini offering loaves for the entities and deities; you can always choose not to make the large loaf too, and just make a bunch of smaller loaves for regular offerings, or as rolls / snacks!

Ingredients:

  • 2 cups unbleached bread flour
  • 1 3/4 cups all-purpose unbleached white flour
  • 3 tbsp Honey
  • ½ cup white granulated sugar
  • ¼ cup packed dark brown sugar
  • 1 Cup milk
  • 1/3 cup water
  • 3 tbsp Butter
  • 2 tbsp Vanilla extract
  • ½ tbsp Almond extract
  • 2 tbsp active dry yeast (or 1 packet)
  • 1 cup Almonds, pulverized

Directions:

Gently heat milk, water butter, vanilla, and almond extract on low heat on the stove until butter is melted. Remove from stove and poor in ½ of the ½ cup of white sugar, stir, and move to freezer to chill until the temperature is around or as close to 110-115 degrees as you can get it. That temperature is important because any hotter and you WILL kill the yeast, any colder and sometimes the yeast won’t activate.

While the milk is cooling to temp, sift flour into a large bowl, add the rest of the white sugar, the brown sugar, almond pieces, and mix well.

When temperature of the milk mixture has reached between 110 and 115 degrees Fahrenheit, remove from freezer, add yeast, and allow to proof for 10-15 minutes. Once yeast is finished, add to dry ingredients and mix well. Knead for a bit; you want the dough to be elastic, but still wet and slightly sticky (I’ve found this produces the best loaves).

Cover with plastic wrap, and allow to proof again for 45 minutes. After dough has risen, punch the dough back down, then break off enough portions for each of the entities. Roll into small balls (round loaves) and place on a greased baking sheet. Cover with saran wrap and let proof again until doubled in size.

For the rest of the dough, transfer it to a greased loaf pan and allow to rise for another 45 minutes to an hour, or until the top of the bread is about ½ an inch to 1 inch above the lip of the loaf pan.

Preheat oven to 200 degrees farenheit. Small loaves will take less time to double than large loaves, so once the small loaves are ready, bake until hollow sounding when thumped (usually only takes about 5 – 10 minutes). Bake the same with the larger loaf when it’s ready (usually about 15-20 minutes).

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