Easy Festival Bread with Butter Candle

Photograph: Crystal Conroy

Easy Festival Bread with Butter Candle

Recipe by Crystal Conroy

What You Need

  • 1 Candle Mold (paper or plastic cup)

  • 1 Wick (premade wick, raw hemp, cotton twine, etc.)

  • 1 Stick of Butter (room temperature)

  • 1+ tsp each Choice of Herbs (rosemary, garlic, parsley, basil, etc.)

  • 1 Round Bread Loaf (sourdough, boule, French, Pagnotta, Italian, Hawaiian)


  • Mix softened butter with the herbs of your choice. Make sure the mixture is very soft.
  • Cut wick to approximately 2″ longer then the height of the cup.
  • Poke a small hole in the bottom of the cup.
  • String wick through the hole and tape about 1/2″ to the outside bottom of the cup.
  • With a small spoon, begin pressing the butter mixture around the wick, holding onto the wick to keep it centered. You may wind the the top of the wick around a pencil or chopstick to hold it in place, but it is not necessary when working with soft butter.
  • Place in the refrigerator for at least one hour before using.
  • Create a candle holder with your bread by cutting or tearing a circle into the bread to accommodate the size of the top or bottom of the cup (depending on how you wish to place your butter candle), about 1″ deep.
  • When the candle has hardened, cut the wick down to 1/4-1/2″, then cut or tear the cup away then place the candle into the hole of your bread. Alternatively, you can very briefly place the cup into warm water to soften a thin outer layer of butter, then slide the candle out directly onto the bread.


  • This is the perfect bread for Imbolc.

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