Lughnasadh ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four Gaelic festivals and marks the beginning of harvest season and corresponds with other harvest festivals such as the Welsh festival Gwy Awst, also known as Gathering Day. It also marks the halfway point between Summer Solstice and Autumn Equinox and honours the Celtic Sun God Lugh as August is Lugh sacred month.
The days are beginning to grow shorter and the sun is beginning to wane and the darker days of winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks during this time as harvest season already holds the seeds for future harvests.
Other festivals celebrated around this time are: Lammas/Loaf Mass Day (Christian), Calan Awst (Welsh) and Puck Fair (Irish, August 10 - 12th, 16th Century)
The recipe is an adaptation however it is an easy way to make bread using only a few ingredients and ale. Delicious with a meal or shared on it's own served with herbed butter, this can also be made during Midsummer, although I thought it would be just as good to celebrate Lughnasadh.
Ale to the Gods Bread
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3 cups unbleached all purpose flour
3 teaspoons baking powder
1 1/2 teaspoons salt
2 tablespoons sugar
12 ounce bottle of ale
1/2 cup butter, melted
dried dill (optional)
Preheat oven to 350ºF (180ºC)
Mix all the dry ingredients together in a large bowl and slowly add in the ale, stirring clockwise. Put the batter into three 6 inch x 3 inch loaf pans or two larger ones. Drizzle the butter on top of each loaf and sprinkle with dill, if desired. Bake for 50 minutes or until a toothpick inserted comes out dry.