Catholic Recipe: St. Zita's Bread
Best not to depend on angels to bake your bread, as with St. Zita, but meet the challenge yourself, and bake a loaf in honor of the "Little Cook" on April 27.
Her feast day is not on the General Roman Calendar, but is mentioned in the Roman Martyrology (1961) for this day.
DIRECTIONS
Combine boiling water, shortening, honey, and salt; stir until shortening melts. Cool to lukewarm. Dissolve yeast in warm water. Add yeast, eggs, wheat germ, and half the flour to lukewarm mixture. Beat 2 minutes on medium speed with electric mixer or 300 vigorous strokes with a spoon. Blend in remaining flour with a spoon. Dough will be sticky. Spread dough evenly in 2 well-greased loaf pans, 9 x 5 x 3 inches. Smooth tops by flouring hand and patting into shape. Let rise in warm place until 1 inch from top of pans. Bake at 375° for 45 to 50 minutes or until loaf sounds hollow when tapped. Crust will be dark brown. Remove from pans at once; brush tops with melted butter or margarine; cool on racks before cutting. Makes 2 loaves.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
