St. Anthony bread. The Italian Recipe

In Italy, especially in the Franciscan churches, on June 13, the day of the feast of Saint Anthony, at the end of the mass it is customary to bless small loaves of bread, which are distributed to the faithful. A tradition that recalls the initiative of the “bread of the poor”. Here is the recipe to prepare about 30 small simple shingles.


600 g (21.1 oz.) of 00 flour
80 g (2.8 oz.) of granulated sugar
1 pinch of salt
1 egg
50 g (1.7 oz.) of corn oil
250 g (8.8 oz.) of milk
20 g (0.70 oz.) of brewer’s yeast.

Prepare the mixture for brushing the surface of the sandwiches.
Pour into a bowl: 1 egg yolk, 3 tablespoons of milk and a pinch of granulated sugar (optional).


1. Dissolve the brewer’s yeast in warm milk.
2. Mix 550 g (19.4 oz.) of flour with sugar and
start kneading.
3. Add the egg to the dough. Gradually add the oil and then a pinch of salt.
4. When the dough is homogeneous, place it on the floured work surface and let it slowly absorb the remaining flour.
5. Work the dough until you get a smooth and homogeneous mixture.

6. Anoint a bowl with oil, place the dough in it and cover with plastic wrap.
It must rise for about two hours, until the dough has doubled in size.
7. When the dough is ready and well leavened, shape it into balls and place them on a baking sheet. Cover them and let them rise for another 45 minutes.
8. Turn on the oven at 170C (338 F) brush the surface of each ball with the previously prepared mixture.
9. Bake for about 25 minutes.