INGREDIENTS
2 packages active dry yeast
2 tablespoons vegetable shortening
2 teaspoons salt
1 tablespoon sugar
1 tablespoon olive or other vegetable oil
1 1/4 cup warm water
4 to 4 1/2 cups all-purpose flour1 egg, beaten
1/4 cup sesame seeds
DIRECTIONS
Combine the active dry yeast, vegetable shortening, salt, sugar, olive or vegetable oil and warm water in a small bowl. Let stand five minutes.
Combine with flour in a large mixing bowl. Beat on low speed or by hand until all ingredients are well-blended. Stir in as much of the remaining flour as can be mixed in with a spoon.
On a lightly floured surface, knead in as much of the still remaining flour as needed to make smooth, elastic and moderately stiff dough. Shape into a ball; place in a lightly greased bowl, turning once to grease the entire surface.
Cover and let rise in a warm place until doubled, 45 to 60 minutes. Punch down; divide into 6 equal parts. Cover and let rest 10 minutes.
Roll each piece into a 12-inch-long rope. Using three ropes for each loaf, braid and secure ends. Place on greased baking sheets, cover and let rise again for 30 to 45 minutes. Brush sides and tops with beaten egg; sprinkle with sesame seeds. Bake at 400 degrees for 25 minutes or until bread is golden brown and tests done. Cool on a wire rack.
This recipe, authored by “A Friend,” can be found on page 190 of the Traditions: A book of Favorite Recipes cookbook, written by parishioners at the Basilica of Our Lady of Mount Carmel in Youngstown and published by Morris Press Cookbooks in 2018. The cookbook is available for purchase at the basilica and several retail and grocery store locations across Youngstown. Call 330-743-4144 for more information.
THE CATHOLIC KITCHEN
The history behind a sacred tradition, written by Catholic Echo staff writer Collin Vogt.
You may not be surprised to hear that Saint Joseph’s Bread has its origins in the land of carbohydrates—Italy, where Father’s Day is celebrated on Saint Joseph’s Feast Day, March 19. The bread forms the centerpiece of the Tavola di San Guiseppe (Saint Joseph’s Table) tradition, in which food is placed on a communal table and given to the poor.
Legend has it that the island of Sicily was experiencing a severe drought and famine, which ended after the community began praying to Saint Joseph. The skies opened, the rains poured out and the harvest was saved. To show their gratitude to the great saint, the Sicilian people prepared an altar of food for him, and after the celebrations, the food was distributed to those with nothing to eat.
Over the centuries, the tradition has spread from Sicily to many parts of the world, including Poland, Spain, the Philippines and—thanks to the influx of Italian immigrants—the United States.
With the spread of the tradition, so too has it evolved. While it began with wealthy families giving food to the poor, it is now typically held in a parish hall or a family’s home. As tradition holds, no one can be denied the food from this table—it is an opportunity to make this celebration a communal act.
Similar to challah bread, Saint Joseph’s bread is traditionally braided and woven into decorative shapes commemorating Saint Joseph and the life of Jesus—such as a cross, a hooked staff or a circular crown of thorns. The “sheaf of wheat” is another popular shape that the bread takes, where several strands of dough are tied together like a freshly gathered harvest, and—when flipped upside down—it looks like the bushy beard of the patriarch. The bread is often finished with sesame seeds or breadcrumbs, symbolizing sawdust in reference to Saint Joseph’s profession as a carpenter.
The table itself also plays an important part in the celebration. Traditionally, the “altar” consists of a three-tiered arrangement—each covered with white tablecloths, representing the Holy Trinity—with a statue of Saint Joseph placed on the top tier. It is typically decorated with flowers, symbolizing the arrival of spring; candles; fruits, especially lemons; prayer cards; non-meat dishes, such as minestrone soup or sawdust pasta; and, of course, sweet desserts, which typically include other Italian classics like biscotti, fried bread dough and zeppoli. An important note—cheese is traditionally withheld from the meal in remembrance of the famine from which the celebration was born. An Italian feast without cheese may sound sacrilegious, but in this case it is anything but!
In parish settings, a table is often placed in front of the “altar” and served for the Holy Family—though this may be difficult to achieve in home settings. The important part is to incorporate the themes present in the holiday as best as possible.
To that end, it is essential to remember others when keeping this tradition. If you can, open your home to your neighbors and share bread with those in need. If not, there should be a plan in place to ensure that the emphasis on charity is preserved—this could include donations of food to a local food bank or Catholic Charities agency, cash donations to a homeless shelter or any other form of giving.
Unlike other Catholic holidays, Saint Joseph’s bread and table is considered a “living tradition” as the celebration continues to evolve and is open to creativity. In honoring the craftsmanship of Saint Joseph, bakers can read some of Saint Joseph’s history (found on page 33) and find inspiration for the bread’s shape from his life.
Saint Joseph’s Day is also the perfect time to reflect on our own families and the roles we play in them. What “living traditions” are we perpetuating? How can we better serve our families—and our greater communities—with the dignity and humility of Saint Joseph? How can we offer ourselves to God in our work every single day? Though he often takes a back seat, Saint Joseph is the model of faithfulness—he observes God’s will, he leads by example, and he protects the sanctity of those around him.
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