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Herby Mabon Tear & Share Bread

This week provided a massive, bright harvest moon which still looms overhead in the peaceful skies. Leaves are beginning to fall and get crunchy underfoot. The nights are cool and the mornings are crisp. Harvest season is here.

I cannot think of a more peaceful time for my soul than the season between the autumn equinox (the second-to-last harvest season of the year) and the winter solstice. It encompasses all of my favorite holidays.

Autumn is about to show us how good it feels to let things go.

Many people signify those periods as Mabon and Yuletide. I’m neither Wiccan nor Druid, but I have always been drawn to the significance of the seasons and feel that there is a special magic that exists in this time of year.

What is Mabon

According to Mabonhouse.co, Mabon is considered the pagan Thanksgiving, marking the Autumn Equinox, when day and night are equal. This is a time of balance, equality and harmony.

“In ancient times Mabon was a celebration of the second harvest (Lughnasadh was the first) when farmers gathered hearty foods like gourds, pumpkins, grapes and apples.”

There are mixed stories on how old or young this holiday is. Some say it is ancient. Some say it has only been observed for less than 100 years. What everyone does agree upon is that it is a time for giving thanks, celebrating the second to last harvest of the year, and opening the holiday season with the first day of autumn.

Whatever you may believe, I think this is a wonderful time to follow nature’s examples and shed the weight of things we no longer need in our lives, and to make room to welcome in new joys. My family has never formally celebrated Mabon, but we have always celebrated acknowledging the beginning of our favorite season and counting our blessings.

I hope you have an incredible autumn.

Mabon Bread

A cheesy, herb and floral tear-and-share loaf to celebrate the harvest season.
Prep Time10 mins
Cook Time15 mins
Course: Bread, Side Dish
Cuisine: American
Keyword: bagel, biscuit, bread, cheddar, cheese, everything, everything bagel, flowers, herb de provence, herbs, loaf, marigolds, onion, poppyseed, provence, pull apart, roses, tear and share
Servings: 10
Author: Heather

Ingredients

  • 2 1/4 cups flour all-purpose
  • 1/3 cup butter softened, but still cool
  • 1 cup sharp white cheddar grated, plus extra for top
  • 1 tbsp baking powder aluminum free, if possible
  • 1/2 tsp salt kosher
  • 1 tbsp sugar granulated
  • 1/8 cup everything bagel seasoning
  • 1/8 cup herbs de Provence blend
  • 1/8 cup dried marigolds or favorite dried edible flowers
  • 1 cup milk Any % fat is fine. Can sub cream, buttermilk, or half & half if necessary

Instructions

  • Preheat oven to 425F
  • In a medium bowl, mix flour and butter together. A pastry/dough cutter is perfect for this. Aim for coarse sand consistency.
  • Add grated cheese, baking powder, sugar, salt, herbs, spices, and flowers. Gently stir to combine.
  • Add milk, and fold together by hand until biscuit consistency.
  • You may roll into walnut-sized balls, or put dough on a bench and roll out with biscuit cutter.

Notes

This recipe is intended for celebrating seasonal harvests and is best with the fresh herbs and florals which you are able to harvest fresh.  However, in the interest of continuity, I have written this recipe with dried herbs and spices which are accessible year-round.  If you’re fortunate enough to harvest your own fresh spices, florals, and herbs, choose whichever ones appeal to you best in the moment.  You may find that you want to increase the recommended amounts, as fresh herbs, etc are not quite as potent or concentrated as their dried counterparts.