Pan co’ Santi – Time for a little traditional seasonal baking

I was reminded when I was doing the grocery shopping that it’s Pan co’ Santi time of year again. Like many seasonal items, it’s appearing in the shops earlier and earlier each year, but what the heck, I’m not sure you can get too much of it and if you make your own it doesn’t really count as out of season does it?

Traditionally made to mark all souls of the the Festa dei Morti which isn’t until 2nd November, this yeasted bread with sultanas, walnuts and black pepper can be made as either a loaf or sweet ciaccino or pizza.

Black pepper is traditionally used in sweet baked dishes in this area, and it makes all the difference and i think it really sets this bread apart for other yeasted sweets.

The loaf style will keep longer and you can toast it as it gets older. The ciaccino style will go stale quicker so really needs to be eaten on the day of, or day after, baking, so best for events or sharing with larger groups.

If you want to give it a go, the recipe can be downloaded as a handy one page PDF which is ideal for printing. If you do, please let me know what you think.

Until next time, take care and happy baking, and of course, happy knitting season to all of you in the northern hemisphere.

Tess xxx

Private: Pan co’ Santi
Private: Pan co’ Santi

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