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
prep:
20 mins
cook:
40 mins
total:
2 hrs 30 mins
additional:
1 hr 30 mins
Servings:
10
Max Servings:
10
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Ingredients

Directions

  • 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.

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  • 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

189.6 calories; 4.71 g protein; 36.11 g carbohydrates; 3.06 g fat; 6.11 mg cholesterol; 135.2 mg sodium.Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

cathyt
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!
(12)

Most helpful critical review

Mallinda
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.
(15)
7 Ratings
  • 5 Rating Star 4
  • 4 Rating Star 3
Mallinda
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.
(15)
cathyt
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!
(12)
Anonymous
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.
(4)
happy2bg
03/24/2013
Very good bread!
(1)
Paula Mayer
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!