Saint Joseph’s Bread - Cudureddi
Ingredients:
4 packages dry yeast
1 quart warm water
16 cups bread flour
1/2 cup sugar
2 tablespoons salt
1/2 cup shortening or olive oil
1 egg, beaten
sesame seeds
Instructions:
Dissolve yeast in one cup of warm water (100°F). In a large bowl. mix sifted flour, sugar, and salt. Using hands. mix together the dry ingredients, the shortening or oil, and the dissolved yeast. Add more warm (not hot) water, until you can form a ball of dough. The dough should be a bit sticky. Kneed until the dough is smooth and glossy, about 10 minutes. Place in an oiled bowl, turn it over once to oil the top of the dough, and cover with a damp cloth. Let it rise until double the size, about 2 hours. Press down the dough and divide. Braid and shape dough (see below*) and place on greased baking sheet. Let it rise to double in size. Brush with beaten egg and sprinkle with sesame seeds. Bake at 400°F for 30 to 40 minutes until golden brown.
* To make a simple braid, cut a medium size ball of dough into thirds. Shape each piece into a rope and braid together. Tuck under the ends.
Recipe from the book St. Joseph Altars by Kerri McCaffety
https://www.pelicanpub.com/proddetail.php?prod=1589801407#.XXuhHC3MxPM