Bread of St. Joseph "Vuccidrato Pane di San Guisseppe"

2011 St. Joseph's Table
Looked all over the internet and did not see this particular recipe, some close, but none for this quantity.  This recipe makes enough dough for 3 large loaves (the size of at-home cookie sheets).

Bread of St. Joseph
brought to California by Lorenza G. from Sicily in 1954
edited by Gourmet Girlfriend ~2001


1 quart (4 cups) warm water
2 packages dry yeast
1 cup sugar
2 teaspoons salt
3 eggs, plus 2 beaten eggs for the egg wash to brush bread
1/2 cup light-colored oil (like canola oil)
16 cups bread flour (almost a 5 pound bag)


Pour yeast into warm water to proof for 7-10 minutes in a large bowl.  Add into the large bowl and mix well:  sugar, salt, 3 beaten eggs, and oil.  Slowly mix in the flour by hand.  Knead dough until smooth.  In a large oiled bowl, place the dough, cover and let rise in a warm place until twice the volume.


Preheat the oven to 400 degrees fahrenheit.  Cut the dough into thirds.  Shape each piece into a rope, then twist like a braid.  Bring the ends together and secure, shaping a braid ring (or any shape).  Make shallow cuts 1 1/2" apart around the outside of the ring (easy to do with scissors).  Place on a greased baking sheet and let it rise in a warm spot (like on top of the preheated oven) until double in size.


With 2 beaten eggs (mixed with 2 tablespoons of water), brush egg wash all over the bread and place the bread in the oven.  Twice more during baking, brush the bread again with the beaten egg.  Bake a total of 30 to 40 minutes until golden brown.

St. Joseph's staff, hammer and a cross