Do you know how to make ‘St. Joseph’s bread’? Here’s the recipe — By: Catholic News Agency

St. Joseph’s altar at St. Mary’s Assumption Church in the Lower Garden District of New Orleans. / Credit: William A. Morgan/Shutterstock

ACI Prensa Staff, Mar 18, 2024 / 11:00 am (CNA).

In the book “Dining with the Saints” there is a special recipe for making delicious “St. Joseph’s Bread.” Below you can find the ingredients and how to make it, perhaps as a special treat for the saint’s feast day, March 19.

According to the National Catholic Register, the book “Dining with the Saints” features a variety of foods and drinks in honor of famous and not-so-known saints. In addition, there’s a wide variety of dishes according to the liturgical season.

The book was written by chef and EWTN host Father Leo Patalinghug and drinks expert Michael Foley. At the end of each recipe you can even find a box titled “Food for Thought” with messages about faith or advice from a saint.

The introduction explains that “Dining with the Saints” offers you the resources you need for a healthy and uplifting family meal, a memorable couples’ night-in, or a fun dinner.

In honor of St. Joseph, a prudent and just man, the book offers the following recipe for a sweet bread for four people:

St. Joseph’s Bread

Serves 4

Cooking time: 1 hour


1 1/2 cups lukewarm milk (110 degrees Fahrenheit)

2 packages active dry yeast

6 cups bread flour, divided

1/2 cup sugar

2 teaspoons salt

4 tablespoons melted butter, at room temperature

5 large eggs, divided

1 tablespoon water

1 teaspoon anise seeds

2 tablespoons sesame seeds


1. Combine lukewarm milk and yeast in the bowl of a stand mixer. Stir together and rest for 10 minutes until yeast blooms.

2. Add melted butter, sugar, and 1 cup of the flour and beat with the regular paddle attachment of the mixer for about 2 minutes.

3. Add 4 of the eggs, the anise seeds, and 1 more cup of flour and beat for 2 more minutes.

4. Switch out the regular paddle attachment on the mixer for the dough hook and add the remaining flour, 1/2 cup at a time, until the dough starts to tighten up. (Depending on the size of the eggs, you may not need all the flour.) Continue to knead the dough for about 3-4 minutes.

5. Transfer dough to a greased bowl, cover with a cloth towel, and allow to rise in a warm place until doubled, about 1 hour.

6. Punch the dough and divide it into 3 equal pieces.

7. Roll each piece of dough into the shape of a thick noodle, about 1/2- to 1-inch thick and 20-22 inches long. Braid the dough together loosely and tuck the ends of the braids under the dough. Place the braided loaf on a baking sheet lined with parchment paper.

8. Preheat the oven to 350 degrees.

9. Combine the water and the remaining egg to make an egg wash, and use it to brush the loaf.

10. Generously sprinkle the top of the dough with sesame seeds.

11. Bake for 30-35 minutes or until golden brown.

12. Transfer dough to a wire rack and let it rest for 10-15 minutes before cutting and serving.


This story was first published by ACI Prensa, CNA’s Spanish-language news partner. It has been translated and adapted by CNA.

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