Posted by sherry on November 10, 2001 at 20:11:33:
In Reply to: iso a bread machine recipe for POVITICA posted by Pat on November 10, 2001 at 18:18:46:
POTICA
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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--Potica Dough--
600 grams wheat flour -- warmed,fine-grain
dry
60 grams fresh yeast
2 3/4 deciliters warm milk -- 2.5--3
100 grams softened butter
3 egg yolks
100 grams sugar
2 teaspoons dark rum
grated peel of 1 lemon
1 pinch salt
Sift the flour into a bowl (cover and set in a warm place if the
flour has not been warmed previously). Crumb the yeast into a large
cup, add 2 Teaspoon warm milk, 1 teaspoon sugar and mix; set the yeast
into a warm place to rise (the mixture should rise to at least twice its
original volume before usage).
Mix softened butter, sugar and egg-yolks and beat until the sugar
is well dissolved and the mixture is frothy. Warm up the milk, mix in
salt, lemon peel, rum and the butter mixture. Form the dough out of the
warm flour, yeast and the milk mixture -- the trick is not to pour in
all the milk mixture immediately: use about 3/4 to start with, then add
more as the dough forms (the quantity of milk (in the above list of
ingredients) is not quite fixed -- it depends on the quality of the
flour: with very fine-grain flour, very dry, use all 3 deciliter -- you
should use less with inferior quality flour). Beat the dough vigorously
with a wooden spoon until the dough is smooth and separates easily from
the spoon and the bowl. Cover the bowl with a cloth and set the dough
in a warm place to rise -- before continuing, the dough should rise to
twice its size.
Some Fillings
Chocolate: mix 200 grams softened butter with 4 eggs and 200 grams
sugar; beat the mixture until frothy; mix in 250 grams softened
chocolate (or powdered) and 250 grams chopped almonds
Walnut: scald 300 grams ground walnuts with 0.125 litre boiling milk;
mix in 2 Teaspoon dry bread-crumbs, 30 grams softened butter, 3 Teaspoon
thick cream, 2 egg-yolks, 1/2 teaspoon ground cinnamon, 1/2 teaspoon
ground cloves; beat 2 egg-whites until very stiff and fold into the
mixture.
Hazelnut: same as walnut, only use ground walnuts instead of hazelnuts;
Tarragon: mix 100 grams softened butter with 3 egg-yolks and 100 grams
sugar, beat vigorously until frothy; add 1/2 cup freshly chopped
tarragon and 2.5 deciliter very thick cream (save another 1/2 cup
chopped tarragon to sprinkle on top of the spread mixture)
Raisins: soak 400 grams raisins or sultanas in dark rum for 2 hours; mix
100 grams softened butter with 150 grams sugar and 3 egg-yolks until
frothy; mix in the drained raisins or sultanas, grated lemon peel, 3
Teaspoon dry bread-crumbs, 1 deciliter very thick cream; beat 3
egg-whites until very stiff and fold into mixture.
Poppy: cook 0.5 kilogram ground poppy seeds in 0.25 liter milk (or
cream) for 5--10 minutes; allow to cool, then mix in 3 egg-yolks, 2
Teaspoon honey, 150 grams sugar, 2 teaspoon vanilla-scented castor
sugar; beat 3 egg-whites until very stiff and fold into mixture.
Cooking
Potica is traditionally baked in a round, "toroidal" (i.e., with a
raised hole in the middle) ceramic mold. But whatever you use, make
sure the mold is a high one - potica is supposed to raise a lot. For
good potica, the proportions of the height of the mold vs. its width
should be at least 2:1.
Set the oven to 200 C. Roll out the dough to the thickness of your
little finger (that's the traditional measure) and spread with chosen
filling, within 5 cm of the "last" edge. Roll the potica gently, but
make sure there are no air pockets left in the roll (for easy handling,
roll out the dough on a dry linen cloth dusted with flour).
Grease the baking dish and dust with bread-crumbs; carefully
transfer the potica into the dish, the covering ("last") edge should be
at the bottom. Cover the dish with cloth and set in a warm place --
potica should rise to twice its size before baking. Put potica in the
warmed-up oven and bake for 1 hour; if the top starts to turn very dark
brown, cover with paper.
Baked potica should be removed from the baking dish immediately (if
you've greased and dusted the dish properly, you just need to turn it
over onto an appropriate plate). Dust warm potica with vanilla-scented
castor sugar -- but do not cut until completely cooled (traditionally,
potica was always baked a day before it was served).
This recipe has been taken with permission from the WorldWideWeb
server at the URL 'http://www.ijs.si/slo-recipes.html'
From: Polona.Novak@ijs.si (Polona Novak)
Newsgroups: rec.food.recipes
Subject: Potica
Date: 18 Feb 1994 13:18:08 -0500
Organization: J. Stefan Institute, Lj, Slovenia
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NOTES : (pronounce as: paw-tee-tzah, stress on tee)
The secret of a good potica is in appropriate dough, and the secret of
the dough is in the flour. Use only high-quality, fine grain wheat
flour, very dry (traditionally, flour was kept in a warm corner on the
top of Slovenian traditional bread oven -- to keep it dry and warm for
use). Make sure that the flour is warmed up -- making good potica
requires a bit of suffering: you should prepare it in a very hot
kitchen, otherwise the yeast or the dough may "catch cold" and the
potica won't rise properly.
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CROATIAN NUT ROLL (ORAHNJACA)
Recipe By : Barbara Suveljak Hosni
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 cups unbleached flour
1/2 teaspoon salt
1/2 cup sugar
1 cup light cream
3/4 cup water
4 egg yolks -- beaten
2 oz. cake yeast
1/2 cup water
1/4 pound unsalted butter -- melted
1 1/2 tablespoons sugar
1 tablespoon sour cream
1 egg yolk
Filling:
I pound walnuts -- finely ground
1 cup sugar
1/2 stick butter -- melted
1/2 cup milk -- (1/2 to 1)
2 egg whites -- beaten
1/4 teaspoon walnut flavoring
Sift together flour, salt and 1/2 cup sugar in a large mixing
bowl. Heat cream and 3/4 cup water until lukewarm. Add egg yolks and
melted butter. Dissolve yeast in 1/2 cup lukewarm water, and 1 1/2
tablespoon sugar and add the egg mixture. Make a well into the flour,
slowly pour yeast mixture into the flour beating well with wooden
spoon. On a slightly floured board, knead dough until it is elastic and
smooth. If dough sticks to the board, add a little flour, knead 15 to
20 minutes. Place dough in a large bowl lightly greased, turning to
grease top. Cover with a towel and let rise until double in bulk.
Punch dough down. On a slightly floured board shape into a ball, then
divide ball in half. Now shape each piece into a smooth ball. Place 1
ball in bowl and cover with a towel. Place the other on a slightly
floured board, cover and let rest 5 to 10 minutes. Now roll as for
jelly roll 11" x 5", spread the nut filling (after mixing ingredients
well) and start rolling, rolling away from and pulling roll towards you
each time you make a turn. Place in a greased pan 11" x 5", seam side
down, prick about 10 times with a fork to release air. Brush with 1 egg
yolk mixed with 1 tablespoon of sour cream. Cover and let rise until
double in bulk. Bake at 350 for 45 minutes to 1 hour. Other ball can
be filled with other filling.
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NOTES : From Hermine Sostarich of Brookfield, Wisconsin:
My mother, Barbara Suveljak Hosni and father, Thomas Frank Hosni,
Sr., passed through Ellis Island in September 1913 from
Austria-Hungary. My mother decided I should have some of her recipes.
As a result, we did a "stop and measure" as she prepared Nut Roll.
CROATIAN STYLE CORN BREAD
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3 eggs
1 1/2 tsp. sugar
1/4 c. margarine
1 lb. Jack cheese
1 1/2 c. Bisquick
1/2 c. corn meal
3/4 c. milk or buttermilk
3/4 tsp. baking soda
1 tsp. baking powder
Beat together the eggs and sugar. Mix in the margarine
and Jack cheese (grated cheese mixes well). Also mix in the
Bisquick and corn meal. Add the milk, baking soda and baking
powder. Mix well. Grease a 9 x 9-inch pan well; add batter.
Bake about 30 to 40 minutes in a 350 degrees oven setting.
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CROATIAN CHEESE DUMPLINGS
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1 lb. cottage cheese
2 c. flour
1 egg
1 tsp. salt
1 onion, minced
3 Tbsp. butter
Place cottage cheese in bowl. Add egg and mix well.
Add flour and salt. Knead lightly until smooth and hands come
clean. Drop by spoonful into boiling water. Cook until
dumplings rise to the top or until tender, about 10 minutes.
Fry onions in butter until tender. Pour over dumplings. Serve
with sour cream.
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CROATIAN APPLE STRUDEL
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3 Tbsp. oil
3 Tbsp. soft butter
3/4 tsp. salt
1 1/2 c. warm water
4 1/4 c. sifted flour
Mix ingredients and knead on floured board until it no
longer sticks to hands. Do not use excess flour. Sprinkle
flour over large tablecloth, divide dough into 2 equal parts
and place 1 ball of dough in the middle of table, grease with a
little oil. Put oil on other ball and set aside. Wait 1/2
hour. Roll out with rolling pin like for a pie, not too big.
Then wait another 20 minutes (a must)! The dough will then
stretch easily.
While the dough is resting prepare the apples. Don't
let the dough stand too long or it will dry out and crack when
it is rolled. Sprinkle some bread crumbs, melted butter or
oleo and sugar over entire dough. Along one side of the table,
lengthwise, place sliced apples inwards about 6 inches.
Sprinkle with sugar and cinnamon to taste. Splash with oleo
and roll. Place on greased cookie sheet in "S" shape and cut
on top for steam to escape. This avoids sogginess. Brush with
melted butter or oleo and bake at 375 degrees for 50 minutes or until
brown.
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