Late October to mid-November in Siena signals the arrival of pan co’ santi, a traditional Tuscan bread enriched for the holiday season. In this case, sugar, olive oil, and red wine are added to bread dough, which is then studded with raisins and walnuts and shaped into a round loaf. Its name derives from All Saints’ Day, which falls on November 1st.
After you bake it, try to resist for just one day before slicing it; it needs time for the spiced aroma and dense crumb to develop. The sweet bread is traditionally enjoyed as an after-meal treat with a tiny glass of Vinsanto, though it’s also delicious for breakfast, toasted and slathered with butter and your favorite jam.
PAN CO’ SANTI
Makes Two Loaves
INGREDIENTS
For the pre-fermented dough:
- 200 g (1 & 2⁄3 cups) bread flour
- 200 g (3⁄4 cup) water
- 1 g (about 1/16 of a 0.6-oz cake) fresh brewer’s yeast
For the second dough:
- 250 g (1 & 3⁄4 cups) raisins
- 100 g (1⁄2 cup) extra virgin olive oil
- 300 g (10 & 1⁄2 oz) shelled walnuts
- 50 g (1⁄4 cup) sugar
- 50 g (1⁄4 cup) lukewarm water
- 5 g (1⁄3 of a 0.6 oz cake) fresh brewer’s yeast
- 600 g (4 & 3⁄4 cups) all-purpose flour
- 150 ml (2⁄3 cup) red wine
- 1 tsp salt
- 1⁄2 tsp ground black pepper
- 1 egg yolk, for glazing
PREPARATION
- Make the first dough, the pre-fermented one, the day before, preferably in the evening. Dissolve the yeast in the water and mix in the flour. You should have a smooth and fairly liquid mixture. Cover with plastic wrap and let rest for 10 to 12 hours.
- For the second dough, soak the raisins in a bowl of water. Drain and dry.
- Chop the walnuts.
- Heat the olive oil in a pan. Add walnuts and raisins to the pan with the sugar. Let the oil take on flavor, and then remove from the heat and let it cool down completely.
- Dissolve the fresh brewer’s yeast in lukewarm water.
- Add this to the pre-fermented dough along with the flour and the olive oil with nuts and raisins.
- Knead in a stand mixer bowl on low speed, adding the wine a little at a time, until the dough is well combined. It should be smooth to the touch and come away easily from your hands and from the bowl.
- Lastly, add the salt and pepper and knead for another minute. Turn the dough out onto an oiled pastry board. Form a round ball of dough and let rise for about 2 hours, until doubled in size.
- When the dough has doubled in size, knead it again, then divide and form 2 round breads. Cross the tops of each with a knife and let rise again until doubled in size.
- Next, glaze them with the beaten egg yolk and bake at 180°C/355°F for about 40 minutes. Let the bread cool thoroughly. Wait at least one day before consuming.
- Store wrapped in a tea towel or a paper bag.
