St. Joseph’s Bread or ‘Pani Pulitu’, a hard dough bread typical of the Sicily region, as expected, is a bread prepared for the occasion of March 19th.
After the arrival of the saints: Jesus, Joseph, and Mary represented by three poor people.
I have known this tradition for many years, having a brother-in-law of Sicilian origins, and every year a lunch is prepared to dedicate to this day. Originally this custom dates back to around 1832, and every year symbolically and actually this dinner or lunch is offered to the young and needy of the village.
In request of a ‘vow’ for grace over health issues of loved ones, a lunch is offered, which cannot miss artichokes, fennel, ‘pignolata’, pasta and chickpeas or lentils, ‘ammollicata’ pasta, fried sardines, and ‘sfingi’. The guests are given: an artichoke, an orange, a lettuce, a fennel or thistle, and the bread.
I know different shapes and decorations.
Remilled semolina flour is used, kneaded with water and a little oil, sesame, and poppy seeds.
A beautiful result to look at and delicious to eat.
Many families still celebrate this occasion even without a lunch but by preparing gifts including bread and distributing it to the poor.
- Difficulty: Easy
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 2 loaves of about 9.5 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: St. Joseph, All seasons
Ingredients
Remilled semolina, water, oil…
- 4 cups remilled semolina flour
- 1 1/4 cups water
- 2 1/3 tbsp olive oil
- 1 tsp compressed brewer's yeast
- 1 tsp malt (Or sugar, or honey)
- 2 tsp salt
- to taste poppy seeds
- to taste sesame seeds
- 1 egg (To brush the surface)
Tools
A large bowl for mixing, baking tray, pastry board, dough scraper, rolling pin for flattening.
- Bowls
- Baking Trays
- Dough Scrapers
- Rolling Pins
Steps
I suggest preparing all the necessary tools to make the work smoother.
In a bowl, pour the semolina, salt, and malt or its substitute and mix well; then add the water with the dissolved yeast, the oil. Knead well for at least ten minutes, cover with plastic wrap and let rest in the refrigerator until the next morning or evening.
With the help of a rolling pin, flatten the dough and form strips to create a loaf as seen in the photo.
Make small rounds to form braids, which wrap to create a spiral; brush with slightly beaten egg and sprinkle with seeds. Let rise until doubled. I recommend a small pot of boiling water inside the oven, it will distribute heat and humidity.
Bake at 392°F for about 40 minutes. Remove from oven and let cool before consuming (if you can
😋😜)
It keeps like a common bread, it can be frozen after shaping and let rise before baking. Great with chickpea farinata, eggplants in parmigiana, or meatballs!
FAQ (Questions and Answers)
Can the egg be replaced?
Yes, with milk or water.
I’m allergic to sesame.
Of course, in case of allergies, the seeds can be omitted, and perhaps replaced inside with wild fennel seeds.
