Potica Croation Bread Recipes

Steps:

• 1. Scald milk Add sugar, salt and 1/4 C shortening Cool to lukewarm
• 2. Measure water (warm, not hot) into a large bowl Add yeast. Stir until dissolved Stir yeast into luke warm milk mixture
• 3. Put half the flour into a large bowl Add eggs Add milk/yeast mixture Beat until smooth
• 4. Stir in remaining flour to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic. Place in greased bowl, turning once to grease top of dough.
• 5. Cover and let rise in a warm place, free from drafts until double in bulk, about one hour.
• 6. While dough is rising mix all ingredients for walnut filling.
• 7. When dough has doubled in bulk, punch down. Turn out onto lightly floured board. Divided in half
• 8. Roll each half out into an oblong (about 20" x 10") Spread each portion evenly with filling.
• 9. Roll up jelly roll fashion, starting at the long side. Cut roll into 3 equal pieces.
• 10. Place the 3 pieces with seam side down in eachof the greased 8" x 4" x 2" loaf pans.
• 11. Cover and let rise in a warm place until dough rounds slightly above the top of the pans, about one hour.
• 12. Bake at 350 degrees about 25 to 30 minutes.

Steps:

• Soften yeast in water. Scald milk and add sugar, butter & salt. cool. When cool add 2 c flour and beat well. Add eggs, yeast and beat again. Gradually add remainder of flour to make a medium texured dough. DONT KNEAD, just beat. Beat until dough is satiny and then let rise until doubled. About 2 hrs.
• While dough is rising make FILLING. Scald evaporated milk over low heat in a heavy saucepan. Add nuts and let mixture come to a bubble. While stirring constantly, add rest of ingredients, except butter and cook 5 minutes. Remove from heat and add butter. Upon cooling, mixture will become thick.
• Prepare work area by covering with a cloth and sprinkle with flour. DO NOT PUNCH DOWN DOUGH. Pull and roll dough as THIN as possible **IMPORTANT** to roll it thin, almost paper thin to a rectangle of approximately 28"x70". Spread filling on dough to within 1/2 inch of edges. Starting from narrow end, roll into a loaf and put onto greased cookie sheet or pan. Let stand 1 hr.
• Pat with a little beaten egg before baking. Bake 1 hr at 325

Steps:

• In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
• In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
• Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.

Steps:

• Stir yeast into water.
• Mix butter, milk, sugar, and salt.
• Add egg yolks, yeast mixture and 2 cup flour.
• Mix thoroughly.
• Add remaining flour and turn dough out on a floured surface.
• Knead until smooth, elastic and does not stick to surface.
• Place in greased bowl and let rise 1 hour.
• Grease your baking pan.
• Filling: mix milk, salt, margarine and sugar.
• Heat slightly until margarine melts and sugar is dissolved.
• Add nuts then to stretch mixture you can fold in beaten egg whites.
• After it has risen, divide into 4 equal parts.
• Do not knead.
• Roll each piece to about 1/8 inch thick.
• Spread with cooled filling.
• Roll jelly-roll style and place seam down in a greased pan.
• Let rise for 1 hour.
• Preheat oven to 350°F.
• Bake 40 - 45 minutes.

Steps:

• Combine filling ingredients in a heavy saucepan.
• Cook over low heat, stirring often, until the mixture for about 30 minutes or until the mixture is fairly thick (remember this will be the filling inside the bread and it shouldn't be runny) Let cool.
• In a large heated bowl, combine yeast, warm water.
• and 1/2 tsp.
• sugar.
• Stir until yeast is dissolved.
• Set in a warm place for about 5 minutes, until foamy.
• Combine 1/2 cup sugar, melted butter and salt.
• Add boiling water, stir and cool until lukewarm.
• Add this mixture to yeast.
• Stir in beaten eggs and add flour gradually.
• Turn out onto a floured board and knead about 5 minutes.
• Do not over flour this it should be softer than regular bread dough.
• Place in a greased bowl, cover and set in a warm place to rise until double in bulk.
• Put dough in center of a lightly floured work table and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape.
• The thinner you are able to roll the dough the better this will turn out.
• Spread the pulled dough evenly with the prepared.
• filling.
• Roll up the povitica as for a jelly roll.
• Cut roll in half and place each half into a greased bread pan two inches deep and form it into an"S" shape.
• Tuck in the ends and flatten it a little.
• Cover and let raise for 2-1/2 hours in a warm place.
• Bake in a preheated oven at 375° for 10 minutes, then reduce to 350° for 50 minutes until nicely browned.
• Cool in pan for 30 minutes then remove from pan.
• and finish cooling on wire rack.
• alternate fillings could be your favorite fruit cooked down with sugar into almost a jam, cream cheese mixed with egg and powdered sugar or even your favorite pumpkin pie filling.