This recipe is in the May/June Issue 12 of Torah Sisters Magazine.
Guest post By Hannah Vogel
I love making these milk and honey loaves on the Feast of Weeks as a reminder of the wave offering the Lord instructed the Israelites to perform on this feast day. This recipe makes two medium loaves.
⅔ cup milk, warm (plus more for brushing)
1 ½ Tablespoon yeast
2 Tablespoon honey (plus more for brushing)
4 Tablespoon melted coconut oil (plus more for brushing)
2 cups flour (plus more for kneading)
1 teaspoon salt
Mix milk, yeast, honey, and coconut oil. Let sit for 10 minutes until yeast is activated. Add eggs and whisk until incorporated. Add flour and salt and mix until it forms a sticky dough.
Turn the dough out onto a floured surface and knead until it forms a dough. Place into a greased bowl until doubled in size, around 1 to 2 hours.
When it has finished rising, turn it out on a floured surface and divide it in half. Shape into long oval loaves and let rise for another 30 to 45 minutes. Preheat oven to 400 degrees during this rising time and prepare a baking pan lined with parchment paper.
Brush loaves with milk, score if desired, and let bake for 20 minutes. Remove from oven and brush with a mixture of honey and coconut oil. Place in oven for 2 to 3 more minutes before removing a final time. Serve warm with your Shavuot feast!
Hannah Vogel is a wife and new mother living in middle Tennessee. She loves baking, learning about non-toxic living, and sharing with other women about living their lives with intention. While being a stay-at-home mom, Hannah runs her blog His Fireflies to help women shine the light of Yeshua by living their lives faithfully and simply for Him.
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