Lembas Bread

So, it’s an hour before your big elven banquet and you’ve completely forgotten to pick up something from the anachronistic market of various goods to bring with you! What’s an elf to do? Well, like any good elf, you whip out your generations old family recipe for a traditional elvish delicacy, of course! That’s right, I’m talking about lembas bread.

Tasty and fulfilling, lembas was Tolkien’s brainchild as a food which elves would bake up and eat on long journeys because it doesn’t spoil and is enough to fill you up for a whole day of trekking across the land.

And as a matter of fact, lembas isn’t that difficult to make, either. Well, at least not for us mortals: what with our ovens, supermarkets, and various foods and tasty treats at our disposal.

Flavors: Plain (left), Honey drizzled (center), Raisin and Cinnamon (second row from right), Raisin and Sugar (right), Forest Flavored (bottom)

For our recent fantasy picnic, Ari was nice enough to bring along some of her own lembas bread: a recipe which her mother taught her a hundred years ago and which she still uses from time to time to make herself some trail rations. Of course though, being Ari, she likes to add just that little extra kick of sweetness to keep her going!

So, here we go:

Sheyda’s Family Lembas Bread Recipe (passed on to Ari, and adopted lovingly from the Internet)

2 1/2 cups of flour
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons cold butter
1/3 cup sugar
2/3 cup milk
1/2 teaspoon lemon extract

Preheat over to 425 degrees.

Mix flour, baking powder, and salt in a large bowl. Chop butter into mixture with a pastry cutter or knead in with your fingers until you get a crumbly mixture. Add sugar and mix. Add milk and lemon extract and stir with a fork until dough forms.

Roll the dough out about 1/2 inch thick. Cut out 3 inch squares and transfer to a cookie sheet. Criss-cross each square from corner to corner with a knife. Bake for about 12 minutes or until set and lightly golden. Makes 10 to 12.

Ari’s Variations

“Since my mother’s lembas recipe is so delightfully easy to use, I often like to add in a few of my own extra ingredients to really make them special. Of course, I always keep a few of the lembas breads plain, to remind me of the taste of my mother’s, but I also like to roll in raisins from time to time, or chopped nuts. Cinnamon or a little sprinkle of sugar also makes a wonderful topping, along with walnuts. I’m also proud of my forest flavored lembas breads, which you can knead matcha powder into. Yum! And, of course, a little drizzle of honey over the breads before baking adds a wonderful flavor and smells delicious while it cooks.”

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2 Responses to Lembas Bread

  1. I think those honey one’s everyone kept thinking had an apply flavor to them..which makes me think adding some fine chopped apples would have been yummy too.

    • paladinari says:

      Oh, really? Yeah, I guess maybe it would have been better if I had added the honey afterwards, though it really did smell good while baking! You could always try apples, though they might add too much moisture to the scones.

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