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April 9

Saint of the day:

St. Casilda of Toledo

The Story of St. Casilda of Toledo

St. Casilda of Toledo, a Muslim princess that secretly brought food to Christian prisoners.

Some saints’ names are far more familiar to us than others, but even the lives of obscure holy persons teach us something.

And so it is with Saint Casilda. Her father was a Muslim leader in Toledo, Spain, in the 10th century. Casilda was a devout Muslim but was kind to Christian prisoners. She became ill as a young woman but did not trust that any of the local Arab doctors could cure her. So she made a pilgrimage to the shrine of San Vicenzo in northern Spain. Like so many other people who made their way there—many of them suffering from hemorrhages—Casilda sought the healing waters of the shrine. We’re uncertain what brought her to the shrine, but we do know that she left it relieved of illness.

In response, she became a Christian and lived a life of solitude and penance not far from the miraculous spring. It’s said that she lived to be 100 years old. Her death likely occurred around the year 1050.

St. Casilda later converted to Christianity when she was miraculously cured at the shrine of

St. Vincent of an illness that almost killed her.





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The Wells of San Vicente, Saint Casilda

Sanctuary of Santa Casilda

09247 Salinillas de Bureba, Burgos, Spain




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Rose Bread


  • 600g Strong white bread flour

  • 10g Salt

  • 10g Sugar

  • 28g Yeast

  • 50ml Olive oil

  • 1 tbsp White wine vinegar

  • 300ml Water, room temperature

Sundried tomato pesto

  • 1 cup sundried tomatoes

  • 2 garlic cloves, crushed

  • 1/4 cup almonds or stale bread (pine nuts can be used also)

  • 2 tbsp chopped parsley

  • 1 tbsp basil

  • 1 tbsp oregano

  • 2 tbsp oil from sundried tomatoes (or olive oil)

  • 1/2 tsp salt

  • 1 tsp Sugar

  • 3-5 drop Tabasco

  • 1/2 cup mayonnaise 

  • 1/4 cup Parmesan cheese

How to do it:

1. Place the flour into a large bowl. Add the sugar and salt to one side and the yeast to another. Make a well and add in the olive oil and vinegar. Slowly add the water whilst mixing (either with your hands or on the mixer) until you get a soft sticky dough that has picked up all the flour from the sides of the bowl. You may not need all of the water or you may need more, just go until you get the correct consistency. 

2. Place onto a lightly oiled surface and knead for 10 minutes until smooth, elastic and an indent from a pressed finger pops back. Place into an oiled bowl, cover and proof for 1-3 hours or until doubled in size. 

3. Meanwhile make the pesto. Simply place all ingredients into a blender until smooth and spreadable:

Season ton your taste. If it’s a little bit too dry add some more mayo or oil to loosen. 
4. When the dough is ready turn it onto a light floured surface and fold it in on itself a few times as shown until you make a rough rectangle:


Roll out to a larger rectangle about 30 cm x 70 cm and about 1 cm thick. Place the pesto on top and spread over evenly using the back of a spoon or palette knife: 


5. Tack down one of the long edges of the dough to the work surface. This helps the dough stay in place when it comes to rolling.


Next start to tightly roll the dough from the un-tacked edge towards the tacked edge:


Keep going until you have a tight long sausage. Roll it a few times to make it even:


6. Now here’s the tricky part. Straighten out the sausage and use a sharp non serrated knife to slice it in half:

Make sure that the open edges are facing upward. Choose an end and make a cross by placing one piece of the dough over the other. Continue this the whole way down until you have crossed the dough over itself and it looks like a long piece of rope:


Gently place into a loose bottomed circular cake tin (open edges facing up) or you can free form it at this point. I have free formed in the past and it looks really impressive, here I used a cake tin. Start from the outside and spiral the roll into the center so that it looks a bit like the rose shape we are aiming for:

7. Cover and proof for 1 hour until doubled in size. Meanwhile preheat your oven to 230°C/210°C fan. 

8. Bake for 10 minutes then reduce the oven to 210°C/190°C fan for a further 25-30 minutes. Remove from the tin for the last 5 minutes to colour the sides. If it starts to brown too quickly you can cover it with some kitchen foil for the remaining time. It is ready when tapped on the bottom it makes a hollow noise. Cool on a wire rack for 30 minutes.

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