In the Waldorf community the Michaelmas festival on 29th of September is a festival of courage and community. Centred around the story of how St Michael slayed the dragon to ward off evil. And whether at school or at home a dragon bread is often the centre piece. 

At my children’s school here in London we come together in the park to watch the Michaelmas play performed by the class children. The class children then work together and have a feast of bread, fresh juice and fruit. 

The kindergarten children are joined by their parents for the morning. Making bread, chopping veg for soup, washing sheep fleece, chopping and pressing apple juice, churning butter, and then we all sit down for a feast. 

We asked Nomi to share her dragon bread recipe. 

Nomi Olsthoorn is long time customer of MamaOwl. She is a creative mother of three who traded her home country of the Netherlands for a slow paced life in the North West of England with her british husband. She lives with the seasons, and enjoys baking, hiking, painting and writing besides her work at the medical school. 

Ingredients: 

1 cup lukewarm water

2 teaspoons active dry yeast

4 to 4 1/2 cups plain flour

1/4 cup sugar

2 teaspoons salt

2 large eggs

1 large egg yolk (save the white for egg washing)

1/4 cup sunflower oil

Method:

• Dissolve the yeast. Sprinkle the yeast in the cup of lukewarm water and add a pinch of sugar, then stir to combine. Let stand until you see a thin frothy layer across the top, (5 to 10 minutes).
• Mix the dry ingredients - add flour, salt and sugar to the bowl of a stand mixer and whisk to combine. (Or, use a large bowl and combine the ingredients by hand.)
• Add the eggs, yolk, and oil by making a well in the center of the flour and adding the eggs, egg yolk, and oil. Use a fork to combine into a slurry taking in a little flour from the sides of the bowl.
• Mix into dough - Add the yeast mixture over the egg slurry and start the mixer to combine (or do so by hand). Keep kneading with the hook attachment for 7 minutes. If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough is ready when it is soft, smooth, and holds a ball-shape.
• Let the dough rise until doubled - Place the dough in an oiled bowl, cover with a tea towel, and put somewhere warm (the airing cupboard will do)Let the dough rise until doubled in volume, 1 1/2 to 2 hours.
• Shape the dough into a dragon - On a lined baking sheet, form the dough into a dragon, with legs, a long neck and tail. The dough will be pliable enough to make loose limbs and stick them on. Make sure your dragon is on the thin side, because it will increase in volume again at the second rise. Use scissors to cut scales, toes and teeth. You can add pumpkin seeds to make eyes, and claws for extra scary effect. 
• Let the dragon rise again - Cover with a clean kitchen towel. Let rise in a warm place away from drafts until  pillowy, ca. 1 hour.
• Brush the dragon with egg white - Preheat the oven at 180 degrees Celcius. Just before baking mix the egg white with 1 tablespoon of water and brush it all over the bread. 
• Bake for 25 to 30 minutes and let cool slightly before serving, or should I say slaying?! 

Happy Michaelmas!