Date: Sun, 30 Nov 1997 21:57:04 -0800 (PST) -------------- BEGIN bread-bakers.v097.n073 -------------- 001 - RVLowe@aol.com - Lora Brody 002 - "dcowper" Subject: yiest in bread Date: Sun, 23 Nov 1997 14:14:03 -0000 i have recently got a bread machine everytime i make a white bread or french bread the recipe calls for 1.5 2 teaspoons of active dry yieast but bread allways tastes of this can anyone help me please --------------- MESSAGE bread-bakers.v097.n073.3 --------------- From: cuddihy@together.net Subject: Request for Portuguese bread recipe Date: Sun, 23 Nov 1997 12:36:13 -0500 Anita wrote: >Does anyone have a recipe for that wonderful Portuguese bread adapted for >bread machines? I am new to this list and wonder if someone could re-post the original recipe that isn't for bread machines. Thank you so much. I don't have a bread machine and am hoping to see recipes for regular homemade bread. I am so happy to have found this mailing list. Nan --------------- MESSAGE bread-bakers.v097.n073.4 --------------- From: KHudson123@aol.com Subject: Re: Looking for Portuguese bread recipe Date: Sun, 23 Nov 1997 13:18:24 -0500 (EST) In a message dated 97-11-17 10:16:52 EST, Anita Paradis wrote: > Does anyone have a recipe for that wonderful Portuguese bread adapted for > bread machines? Linda Rehberg & Lois Conway (members of this list) have a Dough setting recipe in BREAD MACHINE MAGIC and a machine-cooked (different) recipe in MORE BREAD MACHINE MAGIC; I'll let them post for themselves. (They are my bread machine gurus; their web site is: www.breadmachinemagic.com.) The following came from the Nitty Gritty Cookbook series. I haven't tried these myself, so you'll have to figure out any adjustments that might be required for your machine: * Exported from MasterCook * 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 -------- ------------ -------------------------------- 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), Bristol Publishing Enterprises, Inc., PO Box 1737, San Leandro, CA 94577, 1991, page 26. ISBN 1-5567-025-4 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portuguese White Bread Recipe By : collected by Donna German, The Bread Machine Cookbook Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 1/4 cup butter 1 1/3 Tablespoons sugar 2 teaspoons salt 3 2/3 cups bread flour 2 1/2 teaspoons yeast Dump 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), Bristol Publishing Enterprises, Inc., PO Box 1737, San Leandro, CA 94577, 1991, page 27. ISBN 1-5567-025-4 - - - - - - - - - - - - - - - - - - Kathy Hudson, KHudson123@aol.com --------------- MESSAGE bread-bakers.v097.n073.5 --------------- From: Bill & Sallie King Subject: BROWN & SERVE ?? Date: Sun, 23 Nov 1997 21:39:20 -0500 I have a large crowd coming for Thanksgiving dinner, therefore a full oven at noontime. Does anyone have any suggestions how I could make rolls a day or so early and reheat them at the last minute? (I don't like to micowave bread.) Thanks to anyone who has tried this, it would really be a help to me. Sallie K. --------------- MESSAGE bread-bakers.v097.n073.6 --------------- From: DebHSN@aol.com Subject: King Arthur Flour's "Baking Sheet" Date: Sun, 23 Nov 1997 17:45:12 -0500 (EST) Jheri asked for information about a monthly or bi-monthly magazine about bread baking. I would love to subscribe to one also. The closest that I have found is a publication called "The Baking Sheet" published by King Arther Flour. (Their web page is Kingarthurflour.com) It is a semi-monthly newsletter--usually about 25 pages. It doesn't only discuss bread baking, but also covers cookies, cakes, pastry, etc. I have enjoyed this one, and would also enjoy finding out about other publications. Deb --------------- MESSAGE bread-bakers.v097.n073.7 --------------- From: Mark and Jen Wesner Subject: Problem with fresh ground flour Date: Sun, 23 Nov 1997 22:46:39 -0500 OK, I give up! I've been using some freshly ground flour that a friend did for me, and with less than satisfying results in my ABM. I have an Oster, and faithfully add dough conditioner (same amout as the yeast) to every recipe. I have been also adding 1 T. gluten to every recipe since I've been using the fresh ground flour. But all my loaves, no matter the recipe, are turning out like small rocks. They taste good, but tend to be a little crumbly. What am I doing wrong? Here are some of my thoughts -- possibly not enough liquid to compensate for the wheat flour, possibly not enough yeast (I use this flour for EVERY recipe, whole-wheat or not), possibly not enough gluten. I value the opinions of you experts very highly. Any suggestions? Thanks! Jenny Wesner mwnjw@iei.net "Passionate people change the world." --------------- MESSAGE bread-bakers.v097.n073.8 --------------- From: Mike Seltzer Subject: Copywrite problems Date: Sun, 23 Nov 1997 05:59:30 -0800 Bonni Lee Brown posted the following: Subject: Fabulous NYC Rye Bread Date: Sat, 22 Nov 1997 17:35:01 -0500 I tried to post the "Sour Rye" recipe from George Greenstein's "Secrets of a Jewish Baker" but was advised that the post was too long for this list. Yes indeed, it is quite long and detailed. After searching and experimenting for years for that special Rye Bread of my childhood in Brooklyn, I believe I've found it in Mr. Greenstein's book. If anyone would like me to email the recipe, I'd be happy to. It uses a rye sour which is easy to maintain in the refrigerator and has the moistness of interior coupled with the crisp shiny crust that rye should have. If you add charnushka seeds (black caraway) it is better than the Russian Rye sold in Harris Teeter stores. As far as I'm concerned the only improvement would be New York City water!! Bonni *********************************************** I'm a writer by trade. I belong to the National Writers Union. There is a potential for a copywrite infringement here. The are limits to how much can be quoted from a book before there is infringement. While there is no hard and fast rule, the longer the quote, the greater the potential for a problem. Clearly, there is no intent to profit (What ever you do, Bonni Lee, don't ask anybody for more than actual expenses!) Always give the complete source, which you do, but also acknowledge that it's under the copywrite protection of Mr. Greenstein. When I first learned that this book had the "Sour Rye" recipe that I wanted, I went to the bookstore and bot a copy. I let Mr. Greenstein have his royalty, he earned it! No, I'm not going to turn you in to the royalty police. And I thoroughly enjoy the recipes posted in this newsletter, but let's not take validly earned money away from people. Mike Seltzer mseltzer@concentric.net --------------- MESSAGE bread-bakers.v097.n073.9 --------------- From: TShea66106@aol.com Subject: Re: Povitica Date: Sun, 23 Nov 1997 22:17:26 -0500 (EST) <> I attended the annual Serbian Festival at the St. George Serbian Orthodox Church in Kansas City, Kansas this weekend. Povitica was just one of the many wonderful specialties we tried there. This recipe comes from the Sveta Petka Sisters Circle cookbook (from St. George’s church): 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!!! --------------- MESSAGE bread-bakers.v097.n073.10 --------------- From: Lulumommy@aol.com Subject: Cranberry Bread recipe? Date: Tue, 25 Nov 1997 01:12:57 -0500 (EST) Hi, Does anyone know of a bread recipe using a can of whole cranberry sauce? Or can suggest a way to modify an existing recipe using canned cranberry sauce instead of the usual dried or fresh cranberries? Nothing against the real thing -- I just have an extra can and thought it might be fun to try to make bread with it. Thanks, Laura --------------- MESSAGE bread-bakers.v097.n073.11 --------------- From: "Maria M. Schaefer" Subject: Cross Posted Need Recipe Date: Mon, 24 Nov 1997 23:38:36 -0800 I need a Pumpkin Bread recipe made with yeast the conventional way NOT for a Bread Machine. Thanks in advance. Marie --------------- MESSAGE bread-bakers.v097.n073.12 --------------- From: "Lamoureaux, Shona" Subject: Thanks Date: Tue, 25 Nov 1997 08:02:01 +1300 Thanks to all who replied to my query about bread flour! Cheers Shona Quote of the month: Having a Smoking Section in a restaurant is like having a Peeing Section in a pool! ********************************************* Shona Lamoureaux Ecological Modelling AgResearch, Lincoln, New Zealand lamoureauxs@agresearch.cri.nz Plant and Microbial Sciences University of Canterbury, Christchurch, New Zealand s.lamoureaux@botn.canterbury.ac.nz ********************************************* --------------- MESSAGE bread-bakers.v097.n073.13 --------------- From: "Maria M. Schaefer" Subject: Yeast Pumpkin Bread Question Date: Tue, 25 Nov 1997 16:59:27 -0800 I requested a conventional yeast recipe for pumpkin bread, no one has responded. I have several for the bread machine. Can someone tell me what has to be done to bake in oven, ie temperature, time etc. I have this friend who has fallen in love with the pumpkin bread I bake in the bread machine, however she does not have a bread machine and would like the recipe. I am between a rock and the hard place. Any help would be greatly appreciated. Thanks, Marie --------------- MESSAGE bread-bakers.v097.n073.14 --------------- From: Aileen and Arun Sharma Subject: Your Help Please!! Date: Tue, 25 Nov 1997 12:35:28 -0500 Hi to all: I have been enjoying this list and wondered if anyone might be able to give me some info or their experiences with the following ABM : the Zojirushi Home Bakery Traditional Breadmaker. This makes a traditional horizontal 2lb loaf and has 10 cycles, jam, cake and is programmable. How are the Zoji people to deal with if there is a problem with the machine? I live in Canada and have not seen this brand before and the sugg list price is 249.00 US. For me, this wouuld translate to about 300.00 (at least with the exchange, duty taxes etc.) Any info greatly appreciated, Thanks, Aileen --------------- MESSAGE bread-bakers.v097.n073.15 --------------- From: "Shotlander, David" Subject: Zoji Date: Fri, 28 Nov 1997 12:26:13 -0500 Hello! Does anyone have knowledge of any store(s) in the Northeastern U.S. or Eastern Canada that sells Zojirushi bread machines? I've been looking, but haven't had any luck. Thanks! David --------------- MESSAGE bread-bakers.v097.n073.16 --------------- From: Sam Hurwitz Subject: For the purists Date: Wed, 26 Nov 1997 18:06:27 -0500 In her book "The New Book of Breads" Dolores Casella describes how to make your own baking powder easily and simply. I haven';t tried it yet, but it does look interesting enough to go for it. 2 parts cream of tartar 2 parts cornstarch or arrowroot 1 part baking soda or potassium bicarbonate. Combine and store in airtight container and use in the same proportion as commercial baking powder. But make it in small quantities so that it is always fresh. Long Live the List! Sam Hurwitz suesam@pipeline.com --------------- MESSAGE bread-bakers.v097.n073.17 --------------- From: "Maria M. Schaefer" Subject: Wonderful Tutorials on Baking Date: Sun, 30 Nov 1997 10:16:19 -0800 Folks I found this wonderful URL where the owner has tutorials on a number of things. Each month a new tutorial comes out. Here are the present ones. http://www.pipeline.com/~rosskat/wizzd.htm You might want to bookmark the place. I don't have anything to do with the site. Found it while surfing. 1.Brownie Primer 2.Cheesecake Primer 3.Breadmachine Primer 4.Pizza Primer 5.Sourdough Bread Primer 6.Angelfood Cake Primer 7.Pie Crusts Primer 8.Crepes Primer 9.Basic Cake Primer (coming in January) Marie --------------- MESSAGE bread-bakers.v097.n073.18 --------------- From: aa686@acorn.net (Margaret Maurer) Subject: Bread Machine Question Date: Sun, 30 Nov 97 22:06:24 EST We're finally ready to purchase a bread machine, mainly because we can't purchase heavy whole-grain bread at a reasonable cost, and we just don't have the time to do more than set up a batch as we run through the kitchen. We are, however, concerned that we'll purchase the wrong machine. We're doing what we can (Consumer reports, internet, etc.) to find out what the real differences are. The most important thing to us is -- can it handle heavy whole grain loaves? Does anyone know of a bread machine that excells at this? Anyone know of a machine that you wouldn't recommend for this? Thanks for the info -- --------------------------------------------------------------------- Margaret Maurer, Mogadore, Ohio aa686@acorn.net Editor, TechKnow! Co-Editor, It's Your Deal! H (330) 628-0313 Automation Coordinator and Catalog Department W (330) 928-2117 Head, Taylor Memorial Public Library Cuyahoga Falls, Ohio --------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v097.n073.19 --------------- From: "Ricardo Roselli Guersia" Subject: Manitoba flour... Date: Wed, 26 Nov 1997 21:02:41 -0200 Hi everyone Recently, I received a recipe for Panettone that had been written in Italian, a language that I can read just more or less. At a certain point, the recipe called for "Farina di Manitoba" (which I translated as "Manitoba flour"). I looked up this word (both in my Italian and English dictionaries), and all I could find was that Manitoba is a lake and province in Canada - no mention to the flour! Does anyone happen to know what kind of flour it is? Maybe a type of flour that is richer or poorer in gluten... Thanks a lot! Ricardo Roselli Guersia (Sao Paulo, Brazil) ricguers@nutecnet.com.br --------------- MESSAGE bread-bakers.v097.n073.20 --------------- From: Reggie Dwork Subject: Magic Mill Date: Wed, 26 Nov 1997 12:21:48 -0800 Someone wrote to me privately recently and wanted info on Magic Mill...I didn't have it at the time but do now...course now I have lost that person's name and address. Here is what I found in my copy of the King Arthur mail order catalog. Magic Mill DLX - A top of he line "workhorse" mixer The Magic Mill DLX, manufactured by Electrolux of Sweden, is right up there with the Volov as far as being a rugged, highly crafted, good-looking wrokhorse. This mixer, a Sweedish secret for almost 50 years, features an extra-large 8 qt stainless steel bowl that can make almost 10 loaves' worth of dough (28 C of flour) at one time. The powerful 450 watt motor and an ingenious roller almost mimic the action of kneading hands. The machine is also great with cookie dough and, if you chose the model with batter bowl, ideal for cake and quick-bread batters. The machine has a time, a variable-speed control and a 3 yr warranty. It's clearly a lifetime investiment; if you've always craved a Hobart, but can't affor the capital outlay or counter space, Magic Mill is a very viable alternative. Maybe PJ of King Arthur can share any experience she might have had using this machine?!?!?! Reggie --------------- END bread-bakers.v097.n073 --------------- -------------- BEGIN bread-bakers.v097.n074 -------------- 001 - Sally Eisenberg Subject: Correction Fruit Bread Date: Sat, 29 Nov 1997 21:11:14 -0800 Hi All, I had 2 cans flour instead of 2 cups flour for the Fruit Cocktail bread. the recipe below is the right one. Sally E. * Exported from MasterCook * Fruit Cocktail Bread Recipe By : Elizabeth M. Harbison Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast or 1/2 a package 2 cups bread flour 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/2 cup chopped macadamia nuts or pecans 1 Tablespoon grated orange rind 1 Tablespoon honey 1 teaspoon salt 1 Tablespoon margarine or butter 1 150z can fruit cocktail -- drained 1/2 cup water Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Star". - - - - - - - - - - - - - - - - - - NOTES : This bread is very good toasted. Sally E. --------------- MESSAGE bread-bakers.v097.n074.2 --------------- From: rprovanc@osf1.gmu.edu Subject: Flaky Angel Biscuits Date: Sun, 30 Nov 1997 16:27:10 -0800 I got this recipe out of last year's Thanksgiving Food Section, and baked it again for this year. Really easy, yummy and convenient. Flaky Angel Biscuits (From the Washington Post, November 20, 1996) (Makes about 2 1/2 dozen biscuits) A combination of leaveners--yeast, baking powder and baking soda--make these Southern biscuits extra light. Traditionally, a big batch of the dough is made and kept refrigerated. Portions, cut off as required, ensure that every meal has a basket of piping hot little breads. Incidentally, this same dough, rolled thin or simply hand-stretched, then fried up in olive oil or slapped on an open grill, produces tender/chewy, absolutely incredible flatbreads (similar to Indian naans)--great for rolling around turkey leftovers. About 5 cups all-purpose flour 8 teaspoons (2 tablespoons plus 2 teaspoons) baking powder 2 teaspoons salt 1 teaspoon baking soda 3 tablespoons sugar 1/4 cup cold unsalted butter 1/2 cup cold shortening 5 teaspoons dry yeast 1/2 cup warm water 1 3/4 to 2 cups warm buttermilk Melted butter (optional) In a large bowl, stir together the flour, baking powder, salt, baking soda and sugar. Cut the butter and shortening into the flour mixture until it's well distributed and the mixture is crumbly. In a small bowl, sprinkle the dry yeast over the warm water and stir briefly. Allow to dissolve and swell. Add the yeast mixture and the warm buttermilk to the flour mixture and toss with a fork to blend and moisten, creating a soft dough. Cover bowl and refrigerate overnight, or for as long as 2 weeks. To bake, remove a portion of dough. Preheat oven to 400 degrees. On a lightly floured board, roll dough out to a thickness of 1 inch. Cut into rounds, wedges or squares with a knife or biscuit cutter. Brush generously with melted butter. Place on baking sheet and, if desired, sprinkle lightly with a bit of flour. Bake until lightly browned on top, about 12 to 15 minutes. Per biscuit: 145 calories, 3 gm protein, 19 gm carbohydrates, 6 gm fat, 7 mg cholesterol, 2 gm saturated fat, 204 mg sodium. --------------- END bread-bakers.v097.n074 --------------- -------------- BEGIN bread-bakers.v097.n075 -------------- 001 - snardo@onramp.net - Povitica --------------- MESSAGE bread-bakers.v097.n075.1 --------------- 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. - - - - - - - - - - - - - - - - - - * 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. - - - - - - - - - - - - - - - - - - NOTES : 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 913/384-9653 . Let me just add that this is not a bread but a cake. In fact it's a Croatian walnut roll. Don Wolf Article contributed by: Date: Sat, 12 Jul 1997 12:22:01 -0600 Subject: Croatian Cakes From: "Barry S. Marjanovich" Newsgroups: soc. * Exported from MasterCook * Christmas Bread - Potica Recipe By : Diana's Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Bread Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- beaten until lemon colored 1 cup milk -- boiled and cooled 1 1/2 cups sugar 1 tablespoon salt 1 teaspoon lemon extract 3 cakes yeast 7 cups plus 2 tablespoon flour 1/2 pound butter -- melted --Filling:-- 1 1/4 pounds ground walnuts 1/4 cube butter -- melted 2 eggs -- beaten 2 cups sugar 1 pound raisins or dates -- ground Combine 1/4 cup water, yeast and 2 tablespoons flour; let rise for 10 minutes. Mix eggs, 1 cup water, milk, sugar, salt and extract together; add yeast mixture. Add remaining flour until damp; add butter. Knead until smooth. Let rise until doubled in bulk. Roll out dough. Spread Filling on dough; roll up like jelly roll. Let rise for 30 minutes. Bake at 350 degrees for 1 hour. Cool before slicing. Keeps well. Combine all ingredients; mix well. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slovenian Nut Potica Recipe By : ak399@cleveland.Freenet.Edu (Carole A. Resnick) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Dough:-- 2 cakes compressed yeast 1/2 cup lukewarm milk 1 tbsp sugar 6 3/4 cups sifted all purpose flour -- 6 1/2 to 7 3/4 cup sugar 1 teaspoon salt 1 cup milk -- scalded and slightly cooled 4 beaten egg yolks 2 beaten whole eggs 1/2 cup sweet butter -- softened --Filling: -- 1/2 pint sweet cream 1/2 cup butter 1/2 cup honey 2 pounds ground walnuts 1 teaspoon grated lemon peel 1 teaspoon vanilla 1 teaspoon salt 2 egg yolks 2 egg whites -- stiffly beaten 1 3/4 cups sugar Dough Preparation: Crumble yeast into lukewarm milk; add 1 tablespoon sugar, stir and set aside till foamy. Sift flour, sugar and salt into a large bowl; make well in center. Add cooled scalded milk, beaten egg yolks and eggs, butter and yeast. Mix thoroughly . Knead until no longer sticky (about 10 minutes). Form into soft ball and place in greased bowl. Cover and put in warm place till double, about 1 1/2 hour. Filling Preparation: Scald sweet cream, butter, and honey together; pour over ground nuts. Add lemon peel, vanilla and salt; mix. Fold in egg yolks, sour cream and stiffly beaten egg whites. Blend in sugar. Set aside. Punch down risen dough. Divide into 4 parts. Place 1 section of dough on floured board. Roll to about ¼-inch thickness to about 9" x 22". Spread nut filling on top of dough, leaving 1/2 inch plain dough on each side. Roll up as a jelly roll. Pinch seam of dough closed. Place seam side down in 9 x 5 x 3-inch greased bread pan. Repeat with other 3 sections of dough. Prick dough on top to prevent bubbles. Cover with cloth and allow to raise for 45 minutes. Brush tops with melted butter. Bake in preheated oven for about 45 minutes to 1 hour. Let stand in pans for 10--15 minutes. Remove to cooling racks and allow to cool completely. - - - - - - - - - - - - - - - - - - NOTES : © Shona A. Ward * Exported from MasterCook * POTICA (Traditional Slovenian Holiday Cake) Recipe By : Copyright 1992 - 1995 by Weyand Associates, Inc. Serving Size : 1 Preparation Time :0:00 Categories : Bread Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --YEAST:-- 2 pkgs. dry yeast 1 teaspoon sugar 1/4 cup warm water --DOUGH:-- 5 cups flour -- (4 cups to start, adding additional flour as needed) 1 1/4 cups warm milk 1/2 cup softened butter or margarine 3 egg yolks 1/2 cup sugar 2 tablespoons dark rum -- (or vanilla) 1 grated peel of lemon 1 Pinch salt --FILLING:-- 6 cups finely ground walnuts -- (approx. 1-1/2 to 1-3/4 lb.) 1 cup finely ground golden raisins 1/2 cup white sugar 1/2 cup brown sugar 2 Tablespoons dry bread crumbs 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 cup honey 3/4 cup thick cream -- (or 1/2 and 1/2) 1/2 cup butter -- (or margarine) 3 egg whites -- beaten stiff Yeast: Sprinkle sugar over yeast and add warm water. Let it stand until twice its original volume. Dough: Mix softened butter, sugar and egg yolks until the sugar is well dissolved and mixture is frothy. Set aside. Warm up the milk, mix in salt, lemon peel, and rum, and add to the butter mixture. Form the dough out of the 4 cups of flour, yeast, and milk mixtures. 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. Beat with electric mixer until smooth and elastic. Then keep adding flour as needed, and mixing with a wooden spoon until of consistency that dough can be handled without sticking. Place dough on floured board and knead for about 15 minutes, adding flour as needed to make a non-sticking dough. Place dough in a well-greased bowl; turn dough upside down to grease top. Cover and let rise in warm place for about 1-1/2 to 2 hours until double in bulk. While dough is rising, prepare filling. Filling: Mix walnuts and raisins, and grind them together to keep raisins from clumping. Combine all dry ingredients. Warm the cream and honey, and melt the butter in this mixture. Add cream mixture to dry ingredients and mix completely. Fold in beaten egg whites last. Let filling cool as you roll out dough. Assembly: Roll out dough on table covered with a tablecloth well sprinkled with flour. Roll out to 1/4" thick, 18" x 24" or bigger. Spread cooled filling over entire dough evenly. Start rolling up dough by hand, jelly roll fashion, stretching dough slightly with each roll. Start at an 18" edge and roll in the 24" direction. Keep side edges as even as possible. Continue to roll by raising the cloth edge slowly with both hands so the dough rolls itself. Dust away any excess flour on the outside of the dough with a pastry brush as you roll. Prick roll with a toothpick as needed to eliminate air pockets. With the edge of a spatula (pancake flipper) cut off each end of roll to make it the length needed to fit around the inside of an angel food cake pan. Place in well-greased angel food cake pan or Bundt cake pan, being sure to arrange the seam where the roll ended against the center. If you have a two-piece angel food cake pan, it is easiest to roll the loaf onto and around the bottom plate of the pan, and then lower this into the body of the pan. Cover with a cloth and let rise in a warm place until double in volume. Bake about 1 hour at 325 degrees. Put cut-off ends in greased loaf pans, cover with cloth and let rise in a warm place until double in volume, then bake for 30 to 35 minutes at 325 degrees. For a shiny crust, brush top before baking with 1 egg beaten with 1 Tablespoon milk, OR brush top with melted butter when taken from oven. Let stand one hour before removing from pan. Loosen sides and bottom with knife. Turn onto wire rack to remove, then turn over again onto another wire rack to cool right-side up. Once completely cool, turn upside-down on a cake plate and sprinkle with powdered sugar. Potica (paw tee' tzah) is a traditional Slovenian holiday cake. Variations of it are also common in several other Eastern European countries. When my Polish house cleaner saw it on the counter, she said, 'Oh. Christmas Cake!' Some of my fondest childhood memories are of being at my grandmother's house and helping with the potica, and then enduring the smell for hours before it was done and cool enough to eat. My grandmother came over from the old country when she was twenty, and lived in a Slovenian neighborhood in my hometown, and could she make a tremendous potica! Well, my grandmother has been gone for twenty years, but when I ran across a recipe for potica on the Slovenia home page, I had to try it. And I was disappointed. It just wasn't the same as my grandmother's. So I challenged my mother to remember how her mother had made it. And we looked up a dozen or more recipes in cookbooks and from other family members and friends. And we made several poticas, refining the recipe until we had it right. And now I can make potica as good as grandma's. The smell takes me back to my childhood and her kitchen, and so she is with me still. And my child will take the smell with him, too, but this time he will have the recipe! One thing to note. Potica is supposed to rise very high, topping out an angel food cake pan. In Slovenia they use special ceramic pans which are higher still. To get the rise you should have, the ingredients, the bowls, and the pans should all be warm, at least room temperature, and the kitchen should best be very warm as well. This way your potica won't catch a chill and fail to rise to expectations. Measurements are all in English units, but the Slovenia home page has conversions to metric and traditional Slovenian units. - - - - - - - - - - - - - - - - - - NOTES : Copyright 1992 - 1995 by Weyand Associates, Inc. Last updated: December 4th, 1995 These pages maintained by: Richard F. Weyand Please send all comments/problems to: weyand@mcs.com * Exported from MasterCook * POTICA Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --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 - - - - - - - - - - - - - - - - - - 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. * Exported from MasterCook * Grandmother's Kolachi Recipe By : Rev. Mike Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups flour 1 large FRESH yeast 1 teaspoon salt 1/2 pound margarine 1/2 cup sugar 2 cups warm milk 3 eggs Besides the above you will need filling for the kolachi. Lekvar, poppy seed, apricot, and nut are four great choices. Scald milk and set aside to cool. Melt Oleo and set aside to cool. It is cool enough when you can test a drop of it on your wrist without burning yourself. While waiting for the scalded milk and oleo to cool, Shift DRY ingredients in a large bowl. Make like a crater in the center of the dry ingredients. Dissolve yeast in the scalded milk. Pour into the crater along with the oleo. Break in the 3 eggs. Mix thoroughly. Cover with a white towel or cloth. Set in a warm place away from drafts. Let rise until it is double in bulk, about 2 hours. Remove dough to a floured board. Kneed the dough. Divide into six parts. Let set and rise about 10 to 15 minutes. Meanwhile break an egg into a cup. Beat well. Roll each piece of dough out. Spread your filling. Bring ends in and roll up. Pinch the ends and place each roll on a cookie sheet. You can get three rolls to one sheet but don't put them to close together. With a pastry brush, brush the beaten egg on the top of each roll. The egg will give the rolls a brown glazed color. Bake at 375 degrees until the rolls are brown. I can't tell you the exact amount of time but, it's about 30 to 35 minutes I think. To test for doneness: Lightly tape the top of each roll with a fork. If they sound hollow and they are brown then they are done. Remove from oven and let cool. Now enjoy and grab the end piece before the kids find out how good the end pieces are. If you are using dry yeast, here is a little trick my Aunt Ann in Youngstown, Ohio taught me. Dissolve three packages of dry yeast in 3/4 cup of warm water (NOT HOT WATER OR YOU WILL KILL THE YEAST). When you see the yeast begin to bubble, this means the yeast is good, add it to your dry ingredients. If you are using dry yeast from the bulk jars, "Fleischmann's Bread Machine Yeast", 2& 1/4 teaspoon = 1 pkg. of dry yeast. 3 pkgs. of dry yeast = 1 large cake of fresh yeast. Enjoy, Rev. Mike e-mail: msabo@cidcorp.com - - - - - - - - - - - - - - - - - - NOTES : Ok Folks, I promised to share my Grandmother's Kolachi recipe and here it is: Rev. Mike e-mail: msabo@cidcorp.com The Best of Slovak-World The Recipes of Slovakia Remembered or The Great Slovak Cheese War of 1996 Information on Joining the Slovak World Mailing List COPYRIGHT: Any copyright of recipes may belong to the poster of the recipe who may be reached via the e-mail link at the bottom of the individual recipe page. Due care and caution has been used in the posting of these recipes but errors may occur. Please report any problems to recipe@iarelative.com and/or to the Slovak-World mailing list. * Exported from MasterCook * CROATIAN NUT ROLL (ORAHNJACA) Recipe By : Barbara Suveljak Hosni Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - 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. --------------- END bread-bakers.v097.n075 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved