The last of our bread recipes on page 63 in the local cookbook “A Taste of Utica”.

taste book examiner

Posted by Rainie Piccione and contributed by Dolores Cecere Piccione

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St. Joseph’s Bread – The following recipe makes 2 loaves *Once again, I have altered the ingredient list from the way it is itemized in our book to make it correspond to the way we add it in the recipe

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  • 1 1/2 cup warm water
  • 2 pkgs. active dry yeast
  • 2 TBS butter (shortening)
  • 1 TBS sugar
  • 1 TBS olive oil
  • 2 tsp salt
  • 4 1/2 cups bread flour
  • 1 egg, beaten
  • 1/2 cup sesame seeds

In a small bowl, combine warm water, yeast, butter, sugar, olive oil and salt.  Let it stand for 5 minutes. 

Place 2 1/2 cups of the flour in a large mixing bowl and add the above liquid mixture to the flour, beating on low until thoroughly blended. Add as much of the remaining flour as necessary to make a nice bread dough.  Turn onto a floured surface and knead for 6 – 8 minutes.

Shape into a ball, place into a lightly greased bowl, cover and let rest for 1 hour or until doubled in size. 

Punch the dough down and divide into six equal size pieces. Cover and let the pieces rest for 10 minutes.

Roll each of the pieces into a 12” long rope.  Use 3 ropes per loaf of bread, braid  and secure the ends.  Place the braided loaf onto a greased baking sheet, cover and let rest 1/2 hour. 

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Preheat oven to 400 F.  Uncover the bread and brush with the beaten egg. Sprinkle with sesame seeds. Bake for 25 minutes, until golden.  Let cool and ENJOY!

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Nothing better than homemade bread with sharp cheddar cheese and a sliced cherry tomato.

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Next week we enter the realm of Salads.  Our first recipe will be German Potato Salad with an alternate offering for “Real” Bavarian Potato Salad. 

Joanne

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