Recipe: St. Joseph's Bread (Pane di San Giuseppe) (2024)

Recipe: St. Joseph's Bread (Pane di San Giuseppe) (1) ST. JOSEPH'S BREAD (PANE DI SAN GIUSEPPE)

"St. Joseph's Bread is a traditional bread served on St. Joseph's Day, March 19. It is an egg bread with a crumb that has a tighter, denser weave, allowing the dough to be used for fancy bread-sculpting designs. Breads in the form of crosses, staffs, wheat sheaves, images of St. Joseph, and braids of the Blessed Mother adorn the St. Joseph table and are eaten throughout the feast day. I make this bread throughout the year when I am in a sculpting mood."

PROOFING MIXTURE:
1/2 cup warm water (105 to 115 degrees F)
1 tablespoon active dry yeast
1 teaspoon sugar or honey

FOR THE DOUGH:
7 cups unbleached all-purpose flour
1 tablespoon salt
2 cups water
3 tablespoons extra-virgin olive oil, divided
4 large eggs, beaten slightly

FOR THE WORK SURFACE AND BAKING SHEETS:
Extra flour for work surface and kneading (if necessary)
1/2 cup yellow or white cornmeal

FOR THE EGG WASH:
1 whole egg
1 tablespoon water

To proof the yeast, pour 1/2 cup warm water into a small bowl. Sprinkle the yeast and sugar over the surface, and stir with a fork for about 30 seconds. Let stand for 5 minutes, until the mixture is frothy. (If the yeast does not froth, it is no longer active and should be discarded.)

While the yeast is proofing, place the flour and salt in a large bowl and stir to combine. Make a deep well in the center of the flour by pushing flour up the sides of the bowl. Pour the proofed yeast mixture, the 2 cups water, 2 tablespoons of the olive oil, and eggs into the well in the flour.

Holding the edge of the large bowl with one hand, use the other hand to mix the liquid into the flour. Starting from the center, slowly work your way around the bowl, incorporating a little of the flour at a time. Keep going around until all the flour and liquid is combined to form a soft dough. Rub the extra dough clinging to your hand into the mixture. If the dough is too sticky, add a little more flour, a tablespoon at a time, until the stickiness is gone. If there is flour left in the bowl, add a little more water, 1 tablespoon at a time, until all the ingredients are combined into a non-sticky mound of dough.

Turn the dough out onto a lightly floured surface. Lightly oil your hands to prevent the dough from sticking. This dough needs to be firmer than other bread doughs; knead more flour into it. The firmer the dough, the easier it is to get more definition in your sculpted bread. It will not rise as much, allowing you to make more intricate designs.

To knead, divide the dough in half. Knead for about 10 to 15 minutes. The dough will become smooth, elastic, and satiny.

Place 1 tablespoon olive oil in the palm of your hand and rub the oil over the entire surface of the dough. Place the dough in a large, unscented plastic bag. Push all the air out of the bag and close it at the top with a twist tie, leaving room for the dough to rise and double in bulk inside the bag. Place in a draft-free warm spot (about 80 degrees F) to rise.

In about 1 1/2 hours, the dough should be ready. To check on its progress press two fingertips about 1/2 inch into the dough. If the indentations remain when your fingertips are removed, the dough is ready. Punch the dough down and knead briefly to distribute the air bubbles, about 30 seconds.

Sprinkle 2 tablespoons cornmeal on each of two 17x11-inch baking sheets. Divide the dough into two portions and form loaves. Place the loaves on the baking sheets. Brush top with egg wash. Allow enough room for each to double in size. The second rising will take about 1 hour.

Prepare the oven by arranging on oven rack on the bottom shelf and the other on the second from the top shelf. Preheat the oven to 400 degrees F.

Place one baking sheet on the bottom rack and bake for 15 minutes, then transfer it to the upper rack, baking for an additional 15 minutes. Place another baking sheet on the bottom rack. This is my staggering technique of baking, making the best use of the oven space, allowing you to be more efficient. The loaves will take 30 minutes to bake. You will know the bread is done if it makes a hollow sound when you tap on it or by its golden brown color.

When done, remove the bread from the baking sheets immediately and place on wire racks or kitchen towels to cool.

NOTES
- If you are going to use the bread on the same or following day, store the loaves at room temperature in a brown paper bag. This will help retain a good crust. The bread will keep fresh this way for up to 2 days.
- This bread freezes very well and will keep in the freezer for up to 3 months. Wrap individual loaves in heavy-duty aluminum foil and place in reclosable plastic freezer bags. To reheat frozen bread, remove plastic bag and allow to defrost at room temperature. Place unwrapped bread directly on the oven rack in a preheated 350 degree F oven for 7 to 10 minutes.

Makes 2 loaves, about 1 1/3 pounds each
Source: Cooking With Grace: A Step-By-Step Course in Authentic Italian Cooking by Grace Pilato

Recipe: St. Joseph's Bread (Pane di San Giuseppe) (2024)

FAQs

What is the traditional meal for St. Joseph's Day? ›

Joseph's Day staples include eggplant Caponata, excellent for dipping with Italian bread, as well as Pasta con Sarde, Egg frittas, bean dishes, olives, fried smelts and especially lentils.

What is the traditional dessert that is eaten on St. Joseph's Day and why do we eat it? ›

In current times, Italians celebrate March 19th as the Feast of Saint Joseph, which many call St. Joseph's Day. This day is also recognized as Father's Day in many countries. Zeppole is the dessert known to be eaten on this day, and no matter how this tradition came to be, we're just happy to have it!

Is St. Joseph's Day Polish or Italian? ›

Joseph's Day or the Feast Day of St. Joseph became a popular day of celebration for Czechs. The holiday is more common in Europe than America and Czechs share the holiday with Polish and Italians, particularly Sicilians. The feast of St.

What do they eat at La Festa di San Giuseppe? ›

The celebration is accompanied by song, dance, and of course, amazing traditional dishes such as Maccu di San Giuseppe, Zeppole, and Pasta Milanese. Take part in the festivities this year by preparing some of these dishes with your family!

What do Sicilians eat on St. Joseph's Day? ›

Joseph's Day Pasta, also called Sawdust Pasta or Carpenter's Pasta, made with bread crumbs sautéed in butter to resemble wood sawdust. Cheese isn't used, symbolic of the food shortage experienced in the origin legend of the tradition. Sweet Pasta, a pasta dish made with honey. Olives, figs, and other side dishes.

How to make a St. Joseph's table? ›

Special breads, fruits, vegetables, baked goods, pasta, wine and olives are all traditional items found on a St. Joseph's Table. But as it is Lent, omit any meats and cheeses. Arriving guests should place their items on or around the table.

Why do Italians eat zeppoles on St. Joseph's Day? ›

One theory traces back to the biblical story of Joseph, Mary, and Jesus fleeing to Egypt. It's said that during this time, Joseph sold sweet pancakes to support his family, creating an association between his name and sweets – like zeppole.

Can you eat meat on St. Joseph's feast day? ›

Canon 1251 of the Code of Canon Law states:

Therefore in accord with the above, this Friday, being the liturgical solemnity of St. Joseph, is NOT a day of abstinence. The faithful can be assured that they may eat meat this Friday and that no special dispensation from the Bishop in this regard is required.

Why do people wear red on St. Joseph's Day? ›

Joseph's Feast Is When Italians Parade : The Salt The wearing of the red honors the patron saint of Sicily. But the real celebrating centers around extravagant altars filled with traditional food, religious symbols and tributes to loved ones.

What is the name of the pastry for Saint Joseph's Day? ›

Zeppole di San Giuseppe, or St. Joseph's pastries, are Italian pastries made with choux pastry that's piped, baked or fried, filled with pastry cream, and topped with a cherry. Typically made for the Feast of San Giuseppe, these pastries can (and should) be enjoyed all year long!

What do Italians say on St. Joseph's Day? ›

Buon San Giuseppe ! (Happy Saint Joseph's Day) | Insiders Italy.

Do Italians wear red on St. Joseph's Day? ›

On St. Joseph's Day, Italians traditionally sport red clothing. The wearing of red honors the patron saint of Sicily, but the real celebrating centers around extravagant altars filled with traditional food, religious symbols and tributes to loved ones. Italians may set up a St.

What is the biggest meal of the day in Italy? ›

Lunch is the day's main meal, lasting up to two hours! If you plan to eat lunch with locals, block out time. A typical Italian lunch consists of a primo (pasta, soup or risotto dish), a secondo (meat or fish-based dish) and a contorno (side dish).

What is the most important meal in Italy? ›

In addition, Italians also have a snack (merenda) in the mid-afternoon. Italians consider food an essential part of their lives. They use mealtime to bond with friends and family. Most bonding takes place while taking lunch, the most important meal in the Italian diet.

What is the main meal of the day for Italians? ›

Supper (cena)

Along with lunch, it is the other main meal of the day. The supper (cena) scheme follows that of the classic Italian lunch, therefore with the same courses, but with dishes and foods that are usually lighter.

What foods go on a St. Joseph altar? ›

Food. Cookies, cakes, and breads, often in the form of shellfish, are common decorations for altars.

How do Italians celebrate the feast of St. Joseph? ›

These tables usually include the altar with an image of the Saint, flowers, candles, fruits, traditional braided breads and a special meal of meatless dishes. The Table is done in fulfillment of a promise made to St. Joseph to thank him for his assistance in a time of family crises such as: CURING ILLNESS.

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