A brief Course In Baking Recipes

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Hand-Rolled "Po-teet-sa" Bread

An outdated world Slovenian pastry, Potica (or Croatian 'Povitica') is made from a yeasty sweetbread dough unfold out as skinny and huge as the baker has the persistence to roll. It makes a lovely dish for brunch or holiday parties, and is always a welcome gift. A layer of walnut filling is rolled up into the dough, which is then baked golden brown. Potica is scrumptious plain or buttered.

As a younger lady, our household loved my Oma's potica bread when we visited our grandparents in Sheboygan, WI. Several years ago, I decided to find a recipe and make the bread for him for Christmas. Though her recipe was lost when she handed away, my father missed the bread and spoke of it at any time when any related bread was served. Though they'd immigrated to the US from Germany, they have been of Slovenian descent, and Oma's potica was delicious.

An internet search yielded quite a few recipes, two of which I have used and revised through the years to recreate the flavor and texture of the bread that I remember. Listed below are two ways to make your own at residence. I do not roll my bread dough quite as skinny as is traditional, but the bread is still delicious!

Photo credit score: Better Homes and Gardens through Recipe.com

Cook time: 2 hours forty five min

Ready in: 3 hours 30 min

Yields: Makes three full-measurement breads.

FOR DOUGH: 2 envelopes dry energetic yeast (or 6 tsp)

1/4 cup heat milk (between 105 and 115 degrees Fahrenheit)

6 cups all-objective flour

1/4 cup sugar

1 cup softened butter

6 egg yolks

1 1/3 cup half-and-half

FOR FILLING: 3 eggs

1.5 cups sugar

2/3 cup half-and-half

2 pounds floor walnuts

Dough:

1. Proof yeast by mixing it into warm milk with 1 tsp of the sugar. The yeast should grow to be thick and bubbly in a couple of minutes. If it does not look "alive," start over with contemporary yeast. Stir in three TBSP flour.

2. In a separate bowl, beat butter with the remaining 1/4 cup of sugar (minus the tsp that you simply already added.) When it's creamy, beat in egg yolks. Then add the yeast mixture and stir to incorporate.

3. Mix three cups of flour and salt in a big bowl. Alternately add half and half and butter mixture, beating them into the flour on low speed, a bit at a time. Stir in 2 extra cups of flour to kind a soft dough.

4. Spread the remaining flour on a tabletop of pastry mat, and switch the dough on the floured floor, kneading for about 15 minutes. If the dough turns into sticky, add flour 1 TBSP at a time, until the texture is smooth. The dough will turn out to be easy and elastic.

5. Place the dough in a greased bowl and cover with a damp towel or greased waxed paper. Let rise until doubled, roughly 2 hours.

Walnut Filling:

1. Beat eggs, sugar and half-and-half in a bowl. Stir in walnuts and canopy the bowl. Refrigerate until 1 hour earlier than using.

2. Meanwhile, punch down the risen dough. and roll the remaining piece of dough into a big rectangle (roughly 12" X 16.") On a floured floor, divide the dough into three equal pieces. Cover two items with a towel.

3. Spread 1/three of the nut filling over the complete piece of dough, leaving a 1/2" border across the edges.

4. Roll up tightly from the short facet. Pinch the ends to seal within the filling, and tuck the ends underneath the loaf. Place seam aspect down on a pan coated with baking parchment.

5. Repeat the process with the remaining dough and filling. Allow the loaves to rise in a heat place till doubled in bulk.

6. Preheat oven to 350 levels F. Bake 45 minutes, or until golden brown. When completely cool, the loaves can be wrapped in foil and plastic wrap to freeze. If utilizing a thermometer, the inner temperature of the loaves ought to reach 180 degrees F. Transfer the loaves to cooling racks. Allow the loaves to cool before slicing.

4 stars from 2 rankings of Potica

Tips for Rolling Out Dough

It can be tough to roll the dough thin enough for this recipe. I've found that rolling the rectangle a couple of inches smaller than recommended within the recipe produces a loaf that isn't as visually beautiful as it might have been had I rolled the dough paper skinny, however the style is just as scrumptious.

So as to roll the dough very thin, step one is to be sure that your dough will not be sticky. Add flour until the texture is easy and elastic. Add flour, 1 TBSP at a time, to the dough whether it is sticky.

The second tip is to generously flour your rolling space and rolling pin. The flexibility of the cloth will assist the technique of rolling the dough up into a loaf, and if it is floured well sufficient, the dough ought to launch from it simply. I extremely suggest rolling dough out on a pastry cloth that has flour rubbed into each crevice.

To prevent the dough from sticking to your rolling pin, use a cloth rolling pin cover that has been generously floured. If dough begins to stick during the rolling course of, rub extra flour into the cloth.

Place parchment paper in your pans and the loaves will easily launch from the pans after baking. Clean-up is straightforward. Simply throw the paper away, and you are finished!

When you've got used copious amounts of flour, it may be tough to remove all of it out of your pastry cloth and pin cover. To successfully wash a pastry cloth and pin cowl, rinse them properly in the sink. Then soak them in a bowl of water overnight. The flour tends to turn into a glue-like substance, and if it isn't utterly removed, will harden and turn to little balls that keep on with the fabric. Rinse them a second time in the sink, and instantly wash them in your machine with sizzling water and a mild detergent that does not include sturdy-smelling perfumes or dyes.

Amazon carries the objects that you just will need to roll out your dough. Super Saver delivery is FREE on certified orders of $25 or extra.

Regency Wraps RW1050 Pastry Cloth & Rolling Set for Dough, 100% Cotton, Extra Large Cloth with 15" Rolling Pin Cover, 20 x 24, Natural

J.K. Adams Dowel Rolling Pin PRP-2

Beyond Gourmet 042 Unbleached Non-Stick Parchment Paper Made in Sweden, 71-Square-Feet, 15 x 1.75 x 1.75 Off-White

Potica - Recipe #2

Slovenian miners who settled the northern midwest brought this recipe to the United States. The loaves are baked in loaf pans. Though just like Recipe #1, this version makes a smaller batch. The addition of honey to the elements checklist adds a slightly completely different flavor to the bread.

Prep time: Forty five min

Cook time: 2 hours 30 min

Ready in: 3 hours 15 min

Yields: 2 loaves

FOR DOUGH: Four cups all-purpose flour

1 package deal active dry yeast

1/3 cup half-and-half

2 TBSP sugar

FOR FILLING: 3.5 cups finely chopped walnuts

1 overwhelmed egg

three TBSP half-and-half

1/2 tsp vanilla or almond extract

1. Combine 1 cup of flour and the yeast in a bowl. Add 2 eggs and beat on high for 3 minutes, scraping down the sides of the bowl, as needed. Set aside. Heat 1/three cup of half-and-half, 1/4 cup butter, 2 TBSP sugar and1/2 tsp salt in a saucepan until it reaches one hundred twenty levels Fahrenheit. Stir in 1 cup of the remaining flour using a wooden spoon. Add the warm liquid mixture to the flour mixture.

2. On a calmly floured surface, knead the dough, including an additional 1/2 cup of flour 1 TBSP at a time till a tender, elastic dough is achieved. Shape into a ball and place dough in a greased bowl, turning once to coat the ball. Cover and let rise till doubled in size (about 1.5 hours.)

3. While dough is rising, mix the entire remaining components to make the filling. Cover and set aside.

4. When dough has risen, punch it down and set it apart to relaxation for 10 minutes. Cover and let relaxation again for 10 minutes. Roll out the dough on a floured surface to a 15-inch square. Lightly grease two bread loaf pans.

5. Roll the dough right into a 30" X 20" rectangle, and minimize in half to kind two 30" X 10" sheets. Spread filling over the surface of both sheets, leaving a 1/2 inch border.

6. Roll each sheet into a loaf, starting from the short edge. Pinch the ends to seal, and tuck them beneath the bread. Cover and let rise till nearly doubled in size. Place loaves into the bread pans, seam side down.

7. Preheat oven to 325 degrees Fahrenheit. If bread appears to be browning to much, cowl flippantly with foil. Bake for 45 minutes, till bread is golden brown and sounds hollow when tapped.

8. Remove from pans and permit to cool on baking racks. Once utterly cool, bread can be wrapped tightly in foil and plastic wrap for freezing.

A pastry cutter/scraper or wheel is handy for chopping your dough into rectangles. Additionally, a scraper aids in cleansing up the floured floor by allowing you to scrape excess flour earlier than wiping the floor down.

The recipe requires baking the loaves in greased loaf pans, however you would alternatively line the pans with parchment paper for simple launch and cleanup. Amazon presents FREE Super Saver transport on qualified orders of $25 or extra.

OXO 73281 Good Grips Multi-function Stainless Steel Scraper & Chopper,Multicolor

Norpro Grip-EZ Pastry/Ravioli Wheel

For those who CARE 100% Unbleached Silicone Parchment Paper, 70-Foot Roll (Pack of 4)

Norpro 3849 Stainless Steel Loaf Pan, 1 EA

Beloved Heritage Bread Recipes

Do you've gotten a favorite bread recipe that has been handed down through your loved ones? You can go away a hyperlink to your recipe within the feedback section. In that case, please share it with us after voting. If you happen to go away a hyperlink, kindly link again to this lens out of your webpage.

Do you might have a recipe that has been handed right down to you? What is your favourite household recipe?

Thicker bread layers taste just as scrumptious as skinny layers!

More Potica Recipes

Here is another recipe that I have used and like too much. My own Recipe #2 is an adaptation of the BHG recipe posted at Recipe.com.

Do you've got a Potica bread or different nut bread recipe that you simply want to share? Send us a message by way of Squidoo, and I will add a link to your recipe webpage. Kindly add a hyperlink again to this lens from your webpage.

Walnut Potica - Recipe.com
Slovenian miners who settled in the upper midwest introduced this candy yeast bread to American delicacies. The dough is rolled very skinny to make many layers of nut filling.

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