San Sebastiano Bread.

For several years in Cessole, the tradition of blessing the bread of San Sebastiano, the saint to whom the church under the parish church Our Lady of the Assumption was dedicated, has been revived.

I had the honor of learning the recipe and then kneading it myself.

A simple recipe kept by Anna F. and passed down by Pinin.

For many years, the ritual of songs and flagellation was carried on, but with time and advancing age, it had to be abandoned.

Now, some women from the town uphold this tradition, with devotion, and every year on the festive day of San Sebastiano, they bring the bread to be blessed by the priest and offer it to participants in the service, in the simplicity of small things made with the intent to convey emotions and knowledge.

In many towns, this offering to the saint can still be found, which originated in the cold winters around the late 1600s to provide comfort in times of famine.

I propose this recipe to you, actually very similar to the recipe for the bread dedicated to San Biagio, celebrated just a few days apart. These are breads enriched with simple ingredients to offer an extra touch.

The essential difference is in the shape: for San Sebastiano, you should make elongated loaves, while San Biagio Bread is braided or twisted.

Difficulty: Easy
Cost: Economical
Rest time: 15 Hours
Preparation time: 30 Minutes
Cooking methods: Electric oven, Oven
Cuisine: Italian
Seasonality: San Biagio, Winter

Ingredients

Flour, milk, eggs, and…

2.2 lbs flour
2 eggs (small. Plus one egg for brushing.)
3.5 oz butter (Or olive oil)
5.3 oz sugar
0.5 oz compressed yeast
7 oz milk (Plus a few tablespoons for brushing)
to taste raisins
1 lemon zest

Tools

Bowls
Mats

Steps

Knead, rise, bake

Combine all the ingredients in a bowl except the raisins, and add the yeast dissolved in half of the warm milk; knead for a long time, and if necessary add the rest of the milk. Finally, add all the raisins and incorporate well.
Make a ball and place it in a large container and close it; store in the refrigerator until the next morning, or in the evening if kneaded in the morning.
Shape the dough into two slightly flattened loaves, brush with egg and milk, and sprinkle with granulated sugar. This operation will create a crunchy, bronzed crust. Let rise in a warm place until doubled. I recommend using the oven with a pot of boiling water, it heats and maintains the right humidity.
Bake in a preheated oven at 356 degrees Fahrenheit for about fifty minutes. Let cool and slice.
If you slice your bread immediately, it will appear more compact. I was in a hurry, so I sliced it. I assure you that you will be captivated! Let me know!