The Abruzzese loaves of Sant’Antonio, a typical recipe to honor the Saint, are little known and originate from the mountainous areas of Abruzzo.
Unfortunately, I often find myself knowing recipes from my territory without knowing precisely the area of origin, but the important thing is knowing that they are prepared for the feast of Sant’Antonio Abate on January 17.
Traditionally, on the evening of January 16, in the area where the recipe originates, a group of people goes around the village playing and singing local songs.
Then this group, playing and rejoicing through the streets, knocks on the doors of their fellow villagers and receives a loaf, which is the bread I propose to you.
This typical bread is mainly made with yellow flour, so a bit heavy for leavening, but if you work the dough well and give it the proper time, you’ll have a good result.
Like all recipes, over time they have certainly been improved, and in the past, they were made slightly differently, but the important thing is the final result.
I made them with the help of my Croustina bread machine Panasonic, definitely a great aid for an excellent result.
Of course, you can knead by hand or with a planetary mixer in the absence of the bread machine.
If you make this or other recipes on my blog, send me a photo, and if you’d like, I’ll post it on my Facebook page in your name.
About 356 Kcal per small loaf
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Portions: 5 small loaves
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: Winter
Ingredients to Make the Abruzzese Loaves of Sant’Antonio
- 2 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1 tsp salt
- 1/2 tsp sugar
- 2 tsps anise seeds
- 0.4 oz fresh yeast
- 1 1/4 cups water
Preparation of the Abruzzese Loaves of Sant’Antonio
If using the bread machine, add the ingredients in the order listed, being careful not to let the yeast come into contact with salt and sugar.
If making the dough by hand, use lukewarm water and gradually add all the ingredients, working the dough well.
Once the ingredients are in the bread machine, set the dough program, for me it’s button 17, and start.
When the dough is finished, which for me takes about 45 minutes, transfer everything to a large bowl, cover with plastic wrap, and let rise until nearly doubled.
Once risen, transfer the dough to a floured work surface, create a ball, then divide it into 5 equal parts, shape into balls, and transfer them to a baking sheet lined with parchment paper or a non-stick pan.
Make cross cuts on the surface of the bread and let rise again for about 45 minutes, then bake in a preheated oven at 428°F for about 30 minutes, checking for doneness.
After baking, allow to cool before consuming.
Store in a plastic bag, and if it tends to dry out in the following days, you can cut it in half horizontally and toast it in a pan like bruschetta.
