Recipies for Lughnasadh?

Question

Yes, I am actually asking a question for once, I am trying to figure out what I should make for a Lughnasadh festival I am going to tomarrow. I want to make some form of bread, but I want something different. I am thinking of making a form of layered flat bread or Focaccia, maybe with tomatoes or other veggies. Any ideas?

The reason I am looking for something a little different to do, even if it is somewhat non-traditional, is partly because there is already going to be various traditional breads and other dishes there. I am also Kemetic Wiccan, so celtic symbolism in the food is not as much as a big deal to me, instead I was going for something different that everyone will like, and no one else is likely to bring. Its mostly just a small festival/pot luck thing, and the people there will appeciate something different, and will not look down on me bringing something a little non-traditional.

Answer 1

Title: BARA BRITH (CURRANT BREAD) WELSH
Categories: Breads
Yield: 16 servings

1/4 lb Dried fruit
4 oz Candied peel
1 pt Warm water
1/2 ts Mixed spice
2 lb Plain flour
2 ts Salt
6 oz Lard
1 oz Fresh yeast
1/2 lb Demerara sugar
2 Eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark
5 for 45 minutes. Soak the fruit and candied peel in
the water with the spice. Leave to steep in a warm
place and use the warm spicy, strained water to mix
the dough. Sift the flour and salt and rub in the
lard; cream the yeast with the sugar and a little of
the spiced water; mix this into the flour, together
with the eggs and use enough of the water to give a
firm, yet elastic dough.
Knead well, leave to rise and knock back; blend in
the drained fruit and knead again.
Shape the dough into loaves and set into greased 1 lb
tins in a warm place to prove; bake, reducing the
temperature after the first 15 minutes. Originally, in
some recipies, the fruit content would have been fresh
currants or blackberries. Bara Brith is often served
as part of the traditional Welsh tea. It can also be
purchased at many of the small bakeries found
throughout Wales.

Answer 2

I'm not sure about Italian bread for a Gaelic festival. But I agree with trying to be different. There will probably be lots of Irish soda bread. You could always try a traditional Scots bread (below). This also allows you to be creative with the design you cut into the top.

Answer 3

For the harvest festival, I choose the corn bread. Served warm with butter melting on it---yummy! And offer a side of fresh strayberry preserves for sweetness to put on it. My mouth is watering thinking about it. Good ole fashioned Johnny Cakes.

Answer 4

I always make bread. My family's favorite is my turtle shaped bread. It's just a large body with feet, a head, and a little tail attached. I like to keep it simple. You could make a spread from fresh vegetables if you want to add some flavor and color.