St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Bosca: makes two circa one-pound loaves; can also be baked in 15-oz coffee cans.
 
1 oz distilled spirits (whisky, brandy, rum) 
w/ lg pinch saffron threads & a pinch of anise or fennel seed, 
soaked overnight

Note: I recommend a sweet rather than a dry spirit but it must be at least 60-80 proof 
to efficiently extract the spice essence. I tested with Bacardi 151 and it worked fine. 
If you can't have booze around, you can boil the saffron and anise/fennel in the milk 
when you scald it, and it should work fairly well; or mix powdered saffron and one or 
two drops of anise oil into the dough.

 4 oz raisins
 4-5 cups flour
 1 pk yeast
 1/2 tsp salt
 1 cup sugar
 1/4 cup melted butter
 1 cup milk (scalded if desired) 
   and another 1/4-cup for proofing the yeast
 1 egg
 5 egg yolks
 
 Scald one cup of milk, if desired, and allow to cool. 
 You may add the  melted butter to the hot milk.
 
 Strain off the whole spices from the spirits.
 
 Proof the yeast in 1/4 cup warm milk with a hearty pinch of sugar. 
 Mix the raisins, four cups flour, the salt and sugar so that the raisins
   are separated and well-floured. 
 Beat the egg and the egg yolks together.
 Making a well in the flour, add the eggs, the milk, the spirits, the butter
   and the yeast mixture. 
 Mix well, adding just enough flour that the mixture can be worked with your hands. 
 Knead until smooth.
 Butter a bowl, roll the dough well in the butter,
 cover and allow to rise until doubled in bulk.
 
 Punch down the dough and knead well, adding just enough flour that you
   can work the dough with your hands.
 Shape into two loaves, or into baseball-sized lumps if you will bake in coffee cans. 
 Butter the pans/cans well, and allow the dough to rise in them until almost doubled.
 Bake in a 325-350 degree oven for 30 minutes or until browned
   (325 is better for coffee cans; 350 for bread pans).
 
Christ is risen indeed!
Dan
 
Date: Sun, 16 Apr 2006
From: Berger, Daniel
To: Anglican@stsams.org
Subject: Bosca recipe, revised