Recipe

Medieval Feast

Friday, July 13th, 2007

PARSLEY BREAD

2 packages of active dry yeast1 3/4 cups warm water6 tbsp. honey7 to 8 cups (or more) unbleached white wheat flour6 small whole eggs plus one yolk2/3 cup currants, softened in warm water1 2/3 tbsp. melted butter or oil1 1/2 tsp dried rosemary1 1/2 tsp. dried basil2/3 cup finely chopped fresh parsley1 1/2 tsp. cinnamonSeveral drops green vegetable colorButter for greasing bowls and cookie sheet

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