Look what I found going through an old cookbook. It is a recipe for Saint Anthony's Bread. I used to live in Greater Lawrence. There is a church in Lawrence named St. Anthony's. I don't remember how I received the recipe, but I was delighted to find it.
Saint Anthony's Bread is a term used for the gifts given to the poor in thanksgiving to God for the blessings received through the intercession of Saint Anthony.
This recipe makes 13 rolls in the shape of a wreath--a special symbol of prayer to Saint Anthony. Traditionally, a novena of prayers said to this beloved saint is held each Tuesday for 13 weeks.
2 1/2 tsp. active dry yeast or 1 small cake fresh yeast ----- for spiritual uplifting
1 cup plus 3 tbsp. warm water ----- for cleansing of the soul
3 tbsp. plus 1 tsp. olive oil ----- for healing renewal
2-3 tsp. butter, room temp. ----- for richness of life
3 3/4 unbleached all purpose flour ----- for stability and strength of heart
2 tsp. salt ----- for preservation of happiness sea salt ----- for the spice of life
Stir yeast into water in a large mixing bowl; let stand until creamy, 10 minutes. Stir in oil and butter, and then the flour and salt until well blended. Knead on a floured surface until elastic, 10 minutes. Divide dough into 13 equal pieces and shape into balls. Place in oiled ring molds sprinkled with sea salt. Cove with plastic wrap and towel and let rise 1 1/4 hour. Heat oven to 400 degrees. Bake 35 minutes.
Saint Anthony's Bread is a term used for the gifts given to the poor in thanksgiving to God for the blessings received through the intercession of Saint Anthony.
2 1/2 tsp. active dry yeast or 1 small cake fresh yeast ----- for spiritual uplifting
1 cup plus 3 tbsp. warm water ----- for cleansing of the soul
3 tbsp. plus 1 tsp. olive oil ----- for healing renewal
2-3 tsp. butter, room temp. ----- for richness of life
3 3/4 unbleached all purpose flour ----- for stability and strength of heart
2 tsp. salt ----- for preservation of happiness sea salt ----- for the spice of life
Stir yeast into water in a large mixing bowl; let stand until creamy, 10 minutes. Stir in oil and butter, and then the flour and salt until well blended. Knead on a floured surface until elastic, 10 minutes. Divide dough into 13 equal pieces and shape into balls. Place in oiled ring molds sprinkled with sea salt. Cove with plastic wrap and towel and let rise 1 1/4 hour. Heat oven to 400 degrees. Bake 35 minutes.
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