On Thu 08 Dec 2005 06:25:12a, Thus Spake Zarathustra, or was it Shaun aRe?

>
> "MoM" > wrote in message
> news:1134042216.7c0dff20551ebf1894e59d3f97992692@f e2.teranews.com...
>>
>> "D.A.Martinich" > wrote in message
>> oups.com...
>> > Puester wrote:
>> >> Dimitri wrote:
>> >> > This came from Daughter # 1
>> >> >
>> >> > I was looking in the Wolfermans catalog
>> >> > (www.wolfermans.com) and saw a bread
>> >> > that looked yummy, cream cheese flavored "povitica", a
>> >> > Croatian bread that looks
>> >> > delicious. But!!!! It's 17.95 for one loaf. So, I
>> >> > was wondering if anyone
>> >> > from your food group has a recipe for it so I can give
>> >> > it to Danielle and mom to
>> >> > make. (hee hee hee) Just kidding - thought I would
>> >> > try it myself although
>> >> > baking in general scares the crap out of me!
>> >> >
>> >> > Dimitri
>> >> >
>> >> >
>> >>
>> >>
>> >> Isn't that the "potica" that Barb mentions?
>> >>
>> >
>> > Potica and povotica, in my experience are similar. Potica
>> > is a more
>> > common usage in Slovenia and Povotica is used in Croatia.
>> > Here's a
>> > recipe from a Croatian parish church cookbook. As you
>> > will see, the
>> > $17.95 price is not unrealistic.
>> > D.M.
>> >
>> > Povotica
>> > from: Zdenka Matijasevic
>> >
>> > Cover 2 ounces of yeast with warm water, add 1 tsp. of sugar, and
>> > set in warm place. Put 2 pieces of margarine or 1 butter and 1
>> > margarine (about 1/4 cup) into a bowl.
>> > To butter add yolks of 8 eggs, separating whites in
>> > another bowl.
>> > Add 1 pint of sour cream to this mixture.
>> > Add 1/2 tsp. salt and 1 cup sugar. Mix everything well.
>> > Add the yeast mixture and continue to mix.
>> >
>> > Start to add flour a little at a time, mixing thoroughly.
>> > When thick, start to knead. Add flour to a board. (or
>> > marble, etc.)
>> > Turn dough out on board and knead dough, turning at all angles
>> > until dough no longer sticks on the board.
>> > Test by imprinting with finger. When indentation springs back
>> > it is ready. Place dough in bowl to rise. Let rise about
>> > 2 1/2 times in bulk.
>> >
>> > Filling:
>> > Grind 6 heaping cups of walnuts. Beat egg whites stiff;
>> > add 2
>> > cups sugar slowly to whites. This will be glossy and stiff;
>> > should stand up in high peaks when tested. Clean beaters by
>> > holding above egg whites and beating slowly.
>> > Fold in nuts, 1 cup at a time. Fold in 1 tsp. vanilla;
>> > fold mixture well.
>> >
>> > Punch down dough; cut into 5 balls. Return 4 balls to bowl, using
>> > flour between each ball to keep them separate. Take the other ball
>> > and roll out to 14 x 14 inches on floured board. Spread filling over
>> > the dough. Take one edge and roll gently as in a jelly roll. Coat
>> > cookie sheet with Pam. Pinch the edges of roll and set on sheet.
>> > Continue until all rolls are made. Keep the rolls covered with a
>> > towel and out of drafts. Let rise 1/2 to 1 hour. Bake 25 to 30
>> > minutes at 350 F. until
>> > golden brown. You will probably need 2 cookie sheets to fit all.
>> >
>>
>> Can you tell me if the heaping cups of walnuts are whole, chopped or
>> ground?
>
> I would say the cups would have to be whole or the nuts would all fall
> out.
>
> Shaun aRe

Ground glass, there's the ticket!

--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!