Also known as Pane di San Guiseppe. A white yeasted bread flavored with anise and golden raisins. This will be a treat for the entire family!

Brit

Gallery

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
1 hr 30 mins
total:
2 hrs 30 mins
Servings:
10
Yield:
1 - (1 1/2 pound) loaf
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together 1 1/2 cups of the flour, yeast, honey, hot water, salt, butter and anise seeds. Mix into a smooth batter. Stir in the golden raisins, and beat for another 10 minutes, gradually adding flour until the dough pulls away from the sides of the bowl.

    Advertisement
  • Turn the dough out onto a lightly floured surface. Knead for another 8 to 10 minutes, until the dough is smooth and elastic. You may not need to use all of the flour. Place the dough into a lightly oiled bowl, and turn to coat. Cover with plastic wrap, and place in a warm place until doubled in size, about 1 hour.

  • Grease a baking sheet and dust with cornmeal. Turn the dough out onto a lightly floured surface, and punch out all of the air. Roll into a long tight loaf, and place seam side down onto the prepared baking sheet. Use a sharp serrated knife to make 3 or four diagonal slashes on the top. Cover with a tea towel, and let rise until double in size, about 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Mist the loaf with water or vinegar before baking, and twice during.

  • Bake for 35 to 40 minutes in the preheated oven, or until the crust is golden brown, and the loaf sounds hollow when tapped on the bottom.

Nutrition Facts

190 calories; protein 4.7g; carbohydrates 36.1g; fat 3.1g; cholesterol 6.1mg; sodium 135.2mg. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/18/2008
I doubled the recipe and made a traditional loaf and the loaf shape described here. The bread has an unusual taste because of the anise seed and is kind of like eating soft pizzelles. I think I would add more raisins next time to better balance the anise taste. The crust is chewy without being crisp and is very nice. It's definitely an out of the ordinary bread. I served it with homemade butter. Read More
(15)
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/18/2008
I doubled the recipe and made a traditional loaf and the loaf shape described here. The bread has an unusual taste because of the anise seed and is kind of like eating soft pizzelles. I think I would add more raisins next time to better balance the anise taste. The crust is chewy without being crisp and is very nice. It's definitely an out of the ordinary bread. I served it with homemade butter. Read More
(15)
Rating: 5 stars
03/19/2009
I don't normally care for anise but I enoy it in this bread. In my home we make this bread for St. Joseph Day March 19! Read More
(12)
Rating: 4 stars
03/17/2013
This a great-tasting bread and very easy to make. I will be making it again this year on Mar.19 in honor of St. Joseph. It is a tradition in the small Western NY town I grew up in. Read More
(4)
Advertisement
Rating: 4 stars
03/24/2013
Very good bread! Read More
(1)
Rating: 5 stars
11/05/2015
Giving 5 stars because I adapted the recipe for the bread machine and I rate my modified version 4 stars so giving benefit of the doubt to the original:) I use the dough setting so the machine does the work for me and then I bake in 2 cast iron loaf pans in the oven. My changes were to increase all ingredients: 4 cups flour (1 of which was my home-ground whole wheat flour) 2 tsp yeast 1 1/2 tbsp honey 1 c water 3/4 tsp salt 2 1/2 tbsp butter decreased anise seeds to 2 tbsp but added 1 tbsp anisette liqueur (my dough seemed a bit dry) and kept raisins the same. Bread was very good and I thank you for sharing the recipe! Read More
Rating: 4 stars
02/04/2019
First the review then notes! Bread has a great sweetness from the Golden raisins and a very subtle flavor from the anise. It s fairly moist and rises well in any traditional shape. Needs no topping or spread. The difference I had was this. 1 cup hot water (100 degrees f or so) Add yeast directly to the water with 1 tsp of sugar to activate and mix well. You should see foam rising to the top. Then add to the other dry ingredients. Follow all other directions as posted:) Read More
Advertisement
Advertisement