St Anthony is a very special saint in our family because our parish is named after St. Anthony of Padua. We took this picture of the statue of St. Anthony after this morning's Mass when we were able to venerate a relic of St. Anthony.
A custom on this day is known as "St. Anthony's Bread" and goes back to A.D. 1263 when a child from Padua, fell into a barrel of water while the basilica was being built, and was drowned. In her grief the mother called on St. Anthony for help, and promised she would donate the child's weight in grain for the poor if she were restored to life.
While the mother was still praying, the child arose as if from sleep. This miracle gave rise to the pious practice of giving alms to the poor as a petition or in return for favors received through St. Anthony's intercession.
The practice received its present name from a favor received by a pious girl named Louise Bouffier at Toulon in France in the last century. She promised loaves of bread for the poor in exchange for St. Anthony's help.
Here is a great recipe for today's feast day:
Italian Mini-Loaves Yield: 16
3 cups flour, divided
2 packages active dry yeast
1 Tsp. dried Italian seasoning
1 Tsp. dried parsley flakes
1 1/4 cups milk
1/4 cup water
2 Tblsp. butter or margarine
2 Tblsp. sugar
1 Tsp. garlic salt
1 egg
3/4 cup grated parmesan cheese, divided
2 Tblsp. butter or margarine, melted
In a large mixing bowl, combine 1 1/2 cups of flour, yeast, Italian seasoning, and parsley flakes. In a saucepan, heat and stir the milk, water, butter, sugar, and garlic salt just until warm (120 130º) and butter almost melts. Add milk mixture to flour mixture. Add egg and beat with electric mixer on low or medium speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in 1/2 cup of the parmesan cheese and as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth (3-5 minutes total). Shape the dough into a ball. Place it in a lightly greased bowl, turning once to grease the top and bottom surfaces. Cover and let rise in a warm place until doubled in size (about 45 minutes).
Grease baking sheets or a 13” x 9” x 2” baking pan. Punch dough down and turn out onto a lightly floured surface. Divide dough into 16 portions, shaping each into a round mini-loaf. Place mini-loaves on sheet or pan. Brush tops with 2 tablespoons butter and sprinkle with remaining parmesan cheese. Cover and let rise in a warm place (about 15 minutes).
Bake in a 375º oven for 20-25 minutes or until golden brown.
May you have a blessed feast of St. Anthony.
In Jesus through Mary,
