Before our family came to Waldorf some 8 years ago, I had never heard of Michaelmas. For a long time I thought that Michaelmas was simply a “Waldorf” festival that featured an entertaining student play with a scary dragon. It is only in recent years have I finally begun to understand the true, deeper meaning of Michaelmas as the time to look inward–to see our own inner strength to slay our own inner dragons. For the rest of my life, I will so fondly remember how my son recited his favorite Michaelmas verse at breakfast each day.
Brave and True
Will I be
Each kind word
Sets me free
Each kind deed
Makes me Strong
I will fight
for the right
I will conquer the wrong
My son is in the 3rd grade at our Waldorf School and this year, the 3rd graders will be making dragon bread for the entire school. For my part, I will be doing the gluten free version. I used the kneadable gluten free vegan bread dough that I’ve used for gluten free vegan challah bread and attempted to make a dragon. I know…my poor “dragon” looks more like a lizard or something (he has WAY too big of a head!), but hopefully you can learn from my mistakes and make a better dragon of your own. Here’s how to make gluten free vegan dragon bread for Michaelmas.
1) Make the gluten free vegan bread dough that I used in my challah bread. Follow the recipe thru step #8. (Let the dough rise for an hour and then preheat the oven and line a baking sheet with parchment paper)
2) Take 2/3 of the dough and form the dragon body and tail. Take the remaining 1/3 of the dough and form a (smaller) head, 4 feet, and a long tube of dough that will form the ridge of scales on top of the dragon.
3) ON YOUR PARCHMENT COVERED BAKING SHEET, assemble your dough pieces together and make indentations for the raisin eyes. If you want, use pumpkin seed or almond sliver “scales” to decorate the body and use more almonds for “claws”.
4) As a final touch, take kitchen shears and make 45 degree cuts thru the tube of dough to form the top ridge of scales.
5) Bake as directed at 400 degrees for 35-40 minutes or until brown. Let cool at least 30 minutes before serving. (very important, this dough needs to rest to get rid of the stickiness)
Enjoy your gluten free vegan dragon bread with your Michaelmas feast…