Povatica Bread

* Exported from MasterCook *

POVATICA BREAD

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Very warm water (105 F to
-115F)
2 pk Active dry yeast
1/2 c Granulated sugar
1/3 c Instant nonfat dry milk (in
-dry form)
1 t Salt
1/4 c Lightly salted butter or
-margarine, at room
Temperature
3 1/2 c All-purpose flour (up to 4
-cups)
WALNUT FILLING
2 tb Butter or margarine
1 c Firmly packed light brown
-sugar
4 c Walnut meats, ground (1
-pound)
2 lg Eggs
2 ts Ground cardamom seed or
-cinnamon
1 tb Vanilla extract

Combine the water,yeast, and sugar in a large bowl.
Let stand for 2 minutes. Add the dry milk, salt,
butter, and 2 cups of the flour. Mix until smooth and
beat for 2 minutes. Let rise, uncovered for 30 to 45
minutes until bubbly.

Stir in 1 cup of the remaining flour. Turn the dough
out onto a well-floured surface (using some of the
remaining flour) and knead for 4 to 5 minutes, until
smooth and elastic, adding only as much flour as
necessary to prevent the dough from sticking. The
dough should be soft.

Place the dough in a buttered bowl, turning once to
bring the buttered side up. Let rise in a warm place
until double in volume, about 1 1/2 hours. Grease two
9 x 5 x 3-inch loaf pans.

Punch down the dough; turn out onto a lightly floured
surface and cut in half. Cover and let stand for 5
minutes. Roll out 1 piece of the dough to a rectangle
11 x 16 inches, stretching the dough and letting it
stick to the surface as necessary. Spread half of the
Walnut Filling evenly over the dough to within 1 inch
of the edges. Roll up the dough like a jelly roll,
starting from a narrow side. Turn the edges under
slightly and place the roll, seam down, in a prepared
pan. Repeat with the remaining half of the dough.
Cover and let rise for 1 hour or up to 1 1/2 hours.
The dough may not swell to double in volume.

Place the pans on a shelf near the top of an unheated
oven and turn on the oven to 325F. Bake for 40 to 50
minutes, or until done. Place the pans on a wire rack
to cool for 10 minutes. Remove the loaves from the
pans and let them cool completely.

Makes two loaves.

WALNUT FILLING:

In a medium-sized saucepan, cook the butter and sugar
over moderately-high heat. When the butter and sugar
have melted and the mixture is bubbly, remove the pan
from the heat. Stir in the ground walnuts, eggs,
cardamom, and vanilla. Cool the filling before using.

Makes about 3 cups of filling.

[ The Redbook Breadbook ]

Posted by Fred Peters.



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