Cursillo Agape Bread
This recipe yields 9 lbs. of bread dough. A single cross takes 9 lbs. or one recipe.
We have been making two crosses per weekend. One cross serves the first seating of
Agape Dinner for Pilgrims and Rollo Room. The second cross serves the second seating
for the Cook’s dinner. A third batch can be made for extra loaves or rolls.
This recipe is geared to use at St. Joseph’s but will adapt to any facility.
A list of ingredients as well as tools is at then end.
Prep time:
Oven temp:
Bake time:
Approximately 8 hours for 2 batches
375 degrees
30-35 minutes
Step 1: ready the yeast
Active dry yeast
Warm water (110)
Granulated sugar
4 T.
1 cup
1 tsp.
On arrival put water on to boil for step 3, then proceed.



Combine yeast, water, & sugar in a plastic container you can see through. Mix with fork
and set aside (don’t over mix). Let stand about 10 minutes. Mixture will get foamy. As
soon as no more liquid is in bottom of container use right away. If it does not foam up,
throw it out and start again. Yeast can be fussy. If the yeast is old it will not foam up and
your bread will not rise.
Step 2: prepare shortening liquid
Hot water
1 cup
Granulated sugar
10 oz.
Criso butter flavored shortening
10 oz. (use the sticks versus the cans)
Salt
5 tsp.
.
Combine water, sugar, shortening, and salt in a pan. Heat and stir until shortening is
mostly melted. Transfer mixture to the Hobart mixing bowl to finish melting and to cool
using the wire whisk attachment.
While cooling prepare potatoes.
Step 3: prepare potatoes
Instant potatoes
Boiling water
6 oz.
3 ½ cups
Pour boiling water over potatoes in a bowl. Mix with fork and set aside.
Step 4: Combine shortening and potatoes, then dry milk
Non-fat dry milk
1 ¾ cups
Add potato mixture to shortening mixture in Hobart mixing bowl. Mix until well blended,
then add non-fat dry milk. Continue mixing, cooling to below 115 degrees.
Step 5: adding flour, yeast, & eggs
Bread flour 1 lb.
Eggs, beaten 6
Add flour to the Hobart mixing bowl to make a smooth batter.
Add yeast mixture.
Mix 15 minutes on medium speed using wire whip.
Add beaten eggs and mix thoroughly.
Step 6: Finish dough
Bread flour
3 lbs. 9 oz.
Change from wire whip to dough hook on Hobart mixer.
Slowly add remaining flour to make a soft dough that pulls itself from the side of the
mixing bowl.
Mix on low speed about 10 minutes or until dough is smooth and elastic.
Step 7: first rise
Let dough rise in a warm place for about 2 hours or until doubled in bulk.
Place the dough on a large tray coated with non-stick spray. Cover with plastic wrap also
sprayed with non-stick coating then cover with clean towels. Place atop the pizza ovens
turned on to 350 degrees.
At this time you can start the second batch of dough for the second cross. Start at step 2
again and follow through.
Step 8: after first rise
After first rise scale into the following portions, weighing them out:
1 piece @ 1 lb. 7 oz. (23 oz., single piece for cross top)
2 pieces @ 3 lbs. 12 oz. (about 60 oz. each for cross base and arms)
Divide each piece into 3 equal weight pieces and roll into lengths for braiding. Work on
the stainless steel work surface and spray with non-stick coating to facilitate work.
Braid each piece and shape into three parts for the cross. One long for the base, one long
for the cross bar, and one short piece for the top. The base and cross pieces are the same
length, the length of a large sheet tray.
Coat with beaten egg for a golden finish. Two eggs per cross.
Step 9: second rise
Let rise (second rise) until doubled in size, covered with plastic and towels atop the pizza
ovens.
Step 10: baking the bread
Bake at 375 degrees for approximately 30-35 minutes watching so bread does not
over-brown. If it begins to brown too much cover with foil and continue baking until
done. Remove from oven and cool.
Place on cross board and cover with clean towels until ready for dinner.
Shopping List per cross (so double for 2 crosses):
Granulated sugar
Criso butter-flavored shortening
Salt
Instant potatoes
Non-fat dry milk
Bread flour
Eggs
Active dry yeast - fresh
10 oz. + 1 tsp.
10 oz.
5 tsp.
6 oz.
1 ¾ cups
5 lbs.
6 + 2 for glaze
4 T.
Tools List: (a few of these things will be in the kitchen)
Scale
Clean towels (supplied)
Plastic wrap (supplied)
Non-stick spray (supplied)
Tea kettle (or you can just use a pan)
Dry weight mixing cups (Cursillo’s always disappear)
Instant read thermometer
Glass Pyrex 4 cups measure
Apron
Timer
Measuring spoons (Cursillo’s always disappear)