Finally, after delays in editing and issues with the epub file, Imbolc is available for purchase!

It’s up on Smashwords (use code RQ73B for a discount!), and will soon be available at Kindle as well. The price is a little higher than it was for Yule, but there is more stuff in this one, including some fiction by us!



And for just a hint at the goodies inside, I’m posting the Brigid’s Braid Loaf recipe… I’ll be getting this one out myself in a few weeks. <|;-) Brigid’s Braid Loaf

Ingredients:

For the Basic Bread Dough
2 packages (1/4 ounce each) active dry yeast
2 1/3 c warm water
1/4 c butter, softened
2 tbsp honey
3 tsp salt
3 1/3 to 3 2/3 c all-purpose flour

For the Corn Flour Dough
2 tbsp honey
1 c plus 3-5 tbsp corn flour

For the Dark Rye Dough
2 tbsp baking cocoa
2 tbsp molasses
1 c plus 2-5 tbsp rye flour

Optional:
1 egg white
1 tbsp water

Directions:
In a large bowl, dissolve yeast in warm water, then add butter, honey, salt and 2 cups of flour. Beat for 2 minutes, and divide evenly into three large bowls.

In the first bowl, stir in remaining all-purpose flour to form a stiff dough. Place onto a floured bread sheet or tabletop, and knead until smooth yet elastic. This usually takes 5 to 8 minutes. Grease the bowl, and return dough, turning once to coat. Cover and set aside.

Add the honey to the second bowl, beating until smooth. Stir in enough corn flour to form a stiff dough. Place onto a floured bread sheet or tabletop, and knead until smooth yet elastic. This usually takes 5 to 8 minutes. Grease the bowl, and return dough, turning once to coat. Cover and set aside.

Add cocoa and molasses to the third bowl, beating until smooth. Stir in enough rye flour to form a stiff dough. Place onto a floured bread sheet or tabletop, and knead until smooth yet elastic. This usually takes 5 to 8 minutes. Grease the bowl, and return dough, turning once to coat. Cover and set aside.

Let all three doughs rise in a warm place until doubled in size, about 1 hour.

Gently punch each dough down, then divide each in half. Roll each portion into an 18-inch rope. Place a rope of each dough on a greased baking sheet and braid together, pinching the ends and tucking them under. Repeat with remaining ropes. Cover and let rise until doubled in size, 45 to 60 minutes. Brush with egg white/water mixture, if desired.

Bake at 350 degrees for 25-30 minutes, or until golden brown and hollow sounding when tapped. Place loaves on wire racks to cool.

Serve with softened or fresh butter.