Pane di San Giuseppe (Traditional St. Joseph’s Bread – Single Loaf)
A traditional Italian ceremonial bread made with a lean dough of flour, water, yeast, salt, and olive oil. Shaped by hand and finished with sesame seeds—no sugar, no enrichment.
Equipment
- Mixing bowl
- Stand mixer with dough hook (optional)
- Bench scraper
- Baking sheet
- Parchment paper
- Kitchen towel or plastic wrap
- Pastry brush
Ingredients
- 2 cups 250g all-purpose flour
- ¾ cup 180ml warm water (105–110°F)
- 1 teaspoon active dry yeast
- ¾ teaspoon kosher salt
- 1 tablespoon olive oil
- 1 egg beaten (for egg wash)
- 2 –3 tablespoons sesame seeds
Instructions
Activate the yeast
- In a mixing bowl, combine ¾ cup warm water (105–110°F) and 1 teaspoon active dry yeast.
- Let sit for 10–12 minutes until fully foamy.
Make the dough
- Add 2 cups flour, ¾ teaspoon kosher salt, and 1 tablespoon olive oil.
- Mix until a shaggy dough forms.
- Knead by hand or with a mixer for 8–10 minutes until smooth, elastic, and slightly tacky.
First rise
- Place dough in a lightly oiled bowl and cover.
- Let rise at room temperature until doubled, about 1 hour.
Shape
- Punch down the dough and shape into a ring, braid, or cross, creating surface tension.
- Transfer to a parchment-lined baking sheet.
Second rise
- Cover loosely and let rise for 30–40 minutes until slightly puffed.
- The dough should spring back slowly when pressed.
Finish
- Brush the loaf with beaten egg.
- Sprinkle evenly with 2–3 tablespoons sesame seeds.
Bake
- Bake at 375°F (190°C) for 20–25 minutes until deep golden brown.
- The loaf should sound hollow when tapped.
Cool
- Transfer to a rack and cool completely before slicing.
