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One of the
original feasts of Thanksgiving,
Lammas (loaf-mass day) is an ancient English celebration during which
bread from the season's first wheat harvest was consecrated during a
Mass. It was customary for parishioners to bring a loaf made
from the new crop to church on this day.
The Lammas festival was officially adopted by the Christian Church in 1843. In England, some people still decorate churches with sheaves and corn dollies on this day as they sing "Bringing in the Sheaves" and make offerings of corn to the Church.
Lammas Fairs Lammas Fairs are still held annually throughout the British Isles. At the Exeter Lammas Fair, a large, stuffed glove, decorated with flowers and ribbons, is fasted atop a pole and carried about the fairgrounds. It is then placed on the roof of the Guild Hall to signify the opening of the fair. Suggested Lammas Day Activities Harvest the first crops of your garden and dedicate them to the Gods. If you don't have a garden, take a trip to a farmer's market or grocery store and purchase some fruit and vegetables. Bake and share a "Lammas-loaf" using whatever grains are native to your area. Float flowers at a local creek or pond Bless a local spring or well and decorate it with flowers Decorate your home with sickles, scythes, fresh vegetables & fruits, grains, berries, corn dollies, bread. Recipe: Honey Bread 2 packages dry or compressed yeast 1/2 cup warm water 1/4 teaspoon ginger 1/2 teaspoon sugar 2 eggs 3/4 cup honey 1 1/2 tblspoon coriander 1 teaspoon cinnamon 1/2 teaspoon cloves 1 1/2 cups warm milk 7 cups flour, appox. In a small bowl, combine the yeast, water, ginger, and 1/2 teaspoon sugar. Stir with a fork until dissolved and set aside. In a large mixing bowl, whisk until smooth the eggs, honey, coriander, cinnamon, cloves, and salt. Blend in the yeast mixture, butter and milk. Beat in 3 cups of flour until smooth. Gradually add flour, small portions at a time, until a soft, workable dough is formed. Be careful in the addition of flour as the dough can easily become dry. Turn out onto a lightly floured surface and knead bread until smooth and elastic (about 10 minutes). If dough remains sticky, rub soft butter on hands and continue kneading. Place in a warm, greased bowl, turning to coat the top. Cover loosely with plactic wrap and towel. Allow to double in bulk, about 2 - 2 1/2 hours. Punch down and turn out on a floured surface. Knead lightly, cover and let rest 10 minutes. The recipe will make 3 loaf pans 8 1/2" x 4 1/2" x 2 1/2", or round loaves in a 2 quart and 1 quart souffle bowls. Shape into loaves, place in greased pans or bowls, cover, and let double, about another 1 - 1 1/2 hours, or until just curved over tops of pans. Bake in a preheated 300 degree oven, 45 minutes for small loaves and 55 for larger bowl. Loosen sides with spatula and carefully turn out onto wire racks to cool.
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