Posted by sherry on November 10, 2001 at 20:08:54:
In Reply to: iso a bread machine recipe for POVITICA posted by Pat on November 10, 2001 at 18:18:46:
Portuguese Sweet Bread
Recipe By : Maria, in Donna German's The Bread Machine Cookbook
Serving Size : 15 Preparation Time :0:00
Categories : Bread Machine Breads
Amount Measure Ingredient -- Preparation Method
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1 cup milk
2 large eggs
2 Tablespoons butter
1/3 cup sugar
1/2 cup sugar -- optional extra
3/4 teaspoon salt
3 cups bread flour
2 1/2 teaspoons yeast
Dump in machine in order suggested by manufacturer. Press start. Makes 1
1/2 pound loaf.
Collected by Donna Rathmell German, THE BREAD MACHINE COOKBOOK, (Nitty Gritty
Cookbook series)
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Povitica (Nut Bread)
“Rich dough filled with ground nuts, butter, touch of cinnamon and egg rich
topping. Traditionally served at weddings and all holidays. An
international favorite!”
2 cups milk, scalded
2 tsp. salt
1/2 cup sugar
1 cup warm water
Heat milk until scalded; add salt and sugar. Add warm water right before
using to make mixture; cool.
1/2 cup Crisco, melted
3 eggs, beaten
Mix eggs and Crisco, and add to the milk mixture.
1 cup warm water
1 tsp. sugar
2 pkg. dry yeast
Dissolve yeast in warm water and add 1 tsp. sugar. Let set and ferment 15
minutes or until double its size. Add yeast mixture to above mixtures and
mix well. Use 8 to 10 cups flour or more as required. Add 4 to 6 cups flour
to above mixture to choke liquid and beat well. Knead the rest of the flour
(or more as required) into the dough until no longer sticky. Grease large
bowl and put dough into bowl, turning the dough over once so the top would be
greased, and let rise about 1 hour. Punch dough down and knead a little, and
divide dough into 5 doughs. Put dough into greased bowls and let rise again,
about 1 hour, or until double its bulk. Punch dough down and stretch to
rectangle, approximately 18x24 inches, on floured cloth. Spread Nut Filling
on dough. Take edge of cloth and roll up from longest side. Fold dough in
half and place in greased pan. Let rise 1 hour. Beat 2 tsp. water into an
egg yolk and spread mixture on top of bread. Bake at 350ºF for 1 hour and 15
minutes.
Nut Filling:
8 to 10 cups ground English walnuts
2 cups or more of milk
2 sticks butter, melted
3 to 4 cups sugar
2 to 3 tsp. cinnamon, if desired
Combine all ingredients in large saucepan; cook until sugar is dissolved.
Cool mixture.
Cindi in Kansas City
GO CHIEFS!!!
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From: snardo@onramp.net
Subject: Povitica
Date: Sun, 23 Nov 1997 20:56:56 -0500
We have heard this Croatian bread called Potica (pronounced Po-tee-sa, and
also called Kolachi, Povitica, Nutbread, Orahnjaca or Povanica. But in the
village
that Emily and my family come from, Gerovo, in Gorski Kotar, we call it
Povitica. There is even a commercial baker in Kansas City that markets the
bread as "Strawberry Hill Povitica". (Strawberry Hill being the region
where our ancestors settled at the turn of the century.) What do you call
it where your ancestors came from? What is the origin of the word Povitica?
Call me at the phone number below.
If you would like a video tape on how to make this wonderful bread which
also includes a short history of Strawberry Hill and backed by tamburitza
music by our local musicians,make out a check to Povitica, and send it to
Povitica,
Croatian Council of Kansas City, 408 North 5th, Kansas City, Kansas
66101. If you need it quicker, call my office, Wolf Photography,
913/384-9653 and my wife Mary will take your order. Sister Katarina and
the children of St. Theresa's Orphanage in Zagreb will be thankful.
Don Wolf
Let me just add that this is not a bread but a cake. In fact it's a
Croatian walnut roll. I have copied these two related recipes from
Croatian Cuisine written by Alojzije and Ruzica Kapetanovic.
* Exported from MasterCook *
MAKOVNJACA (Poppy Seed Roll)
Recipe By : Croatian Cuisine by Alojzije and Ruzica Kapetanovic
Serving Size : 1 Preparation Time :0:00
Categories : Bread Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups flour
3/4 cup milk
1/4 cup sugar
2 cakes yeast
2 egg yolks
1 teaspoon lemon rind -- grated
6 tablespoons melted butter
1/4 teaspoon salt
--Filling:--
2 cups ground poppy seeds
1/2 cup sweet cream
3 tablespoons raisins
1/2 cup sugar
4 tablespoons honey
1/2 teaspoon cinnamon
1 tablespoon rum
1 teaspoon lemon rind
Allow the yeast to rise in one quarter cup of warm milk until
doubled in size. Sift the flour into a deep bowl. Make a well in the
center and place the yeast in the well. Add the remaining milk, sugar,
egg yolks, lemon rind, vanilla, butter and salt. Mix together well and
beat with a wooden spoon until blisters begin to form on the dough.
Place in a greased bowl, cover with a damp towel and allow to rise in a
warm place for about an hour or until doubled in bulk.
Divide the dough into two sections. Roll each section out very
thin, brush with melted butter and fill with poppy seed filling. Roll
like a savijaca* by filling the edge of the table-cloth on which the
dough was rolled out. Place the two sections of MAKOVNJACA on a well
greased baking sheet and allow to rise in a warm, draft-free place for
another half hour. Brush the rolls with a well beaten egg white and bake
at 350 F for about an hour until they become golden. Cool before slicing
and serving.
Filling:
Mix the finely ground poppy seeds, the lemon rind, raisins, sugar
and cinnamon. Spread this mixture over the rolled out dough. Heat the
cream. Combine the cream, honey and rum and pour this mixture over the
poppy seeds. Roll the MAKOVNJACA up like a sajivaca.
* savijaca is 'a roll' in Croatian.
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* Exported from MasterCook *
OREHNJACA (Walnut Roll)
Recipe By : Croatian Cuisine by Alojzije and Ruzica Kapetanovic
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--MAKOVNJACA Dough:--
3 1/2 cups flour
3/4 cup milk
1/4 cup sugar
2 cakes yeast
2 egg yolks
1 teaspoon lemon rind -- grated
6 tablespoons melted butter
1/4 teaspoon salt
--Filling:--
1/2 cup melted butter
3/4 cup sugar
1 cup hot milk
2 tablespoons strawberry jam
1 pound walnuts -- ground
1 teaspoon grated lemon peel
1/4 cup raisins
1 teaspoon cinnamon
2 tablespoons rum
MAKOVNJACA Dough:
Allow the yeast to rise in one quarter cup of warm milk until
doubled in size. Sift the flour into a deep bowl. Make a well in the
center and place the yeast in the well. Add the remaining milk, sugar,
egg yolks, lemon rind, vanilla, butter and salt. Mix together well and
beat with a wooden spoon until blisters begin to form on the dough.
Place in a greased bowl, cover with a damp towel and allow to rise in a
warm place for about an hour or until doubled in bulk.
Divide the dough into two sections. Roll each section out very
thin, brush with melted butter and fill with poppy seed filling. Roll
like a savijaca* by filling the edge of the table-cloth on which the
dough was rolled out. Place the two sections of MAKOVNJACA on a well
greased baking sheet and allow to rise in a warm, draft-free place for
another half hour. Brush the rolls with a well beaten egg white and bake
at 350 F for about an hour until they become golden. Cool before slicing
and serving.
OREHNJACA Filling:
Pour the scalded milk over the walnuts. Combine with the remaining
ingredients and allow to cool before spreading over the dough. Fill
with the walnut filling. Bake according to the directions for
MAKOVNJACA.
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