povitica Bread

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 [censored] out of me!

Dimitri

Google Group my full name and Potica. You'll get my recipe and several
other contributors as well.
Janet

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 [censored] out of me!

Dimitri

Google Group my full name and Potica. You'll get my recipe and several other
contributors as well.
Janet

Thanks,
Is it worth making?

Dimitri

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

snip

Quoted message said:

Quoted message said:

Quoted message said:

Dimitri

Google Group my full name and Potica. You'll get my recipe and several
other contributors as well.
Janet

Thanks,
Is it worth making?

Dimitri

I think so. My best friend's mother (high school) made it and I was hooked.
I badgered her until I got the recipe. You will find slightly different
spellings for the bread and also slightly different ways to make the
filling. In the old days, the most tedious part of making the recipe was
grinding the nuts. These days a food processor makes easy work of that. My
friend's mother served the bread with paper thin slices of ham.
Janet

In article <[email hidden]>,

Dimitri said:

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 [censored] out of me!

Dimitri

Hey, Grandma B is in house next door -- the Queen of Potica. Reminds me
that I should find out what the baking schedule is. "-) "-)
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

snip

Quoted message said:

Quoted message said:

>
> Dimitri
Google Group my full name and Potica. You'll get my recipe and several
other contributors as well.
Janet

Thanks,
Is it worth making?

Dimitri

I think so. My best friend's mother (high school) made it and I was hooked. I
badgered her until I got the recipe. You will find slightly different
spellings for the bread and also slightly different ways to make the filling.
In the old days, the most tedious part of making the recipe was grinding the
nuts. These days a food processor makes easy work of that. My friend's
mother served the bread with paper thin slices of ham.
Janet

Worth making?

Dimitri

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

snip

Quoted message said:

Quoted message said:

>
> Dimitri
Google Group my full name and Potica. You'll get my recipe and several
other contributors as well.
Janet

Thanks,
Is it worth making?

Dimitri

I think so. My best friend's mother (high school) made it and I was hooked. I
badgered her until I got the recipe. You will find slightly different
spellings for the bread and also slightly different ways to make the filling.
In the old days, the most tedious part of making the recipe was grinding the
nuts. These days a food processor makes easy work of that. My friend's
mother served the bread with paper thin slices of ham.
Janet

Worth making?

Dimitri

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

snip

Quoted message said:

Quoted message said:

Quoted message said:

Thanks,
Is it worth making?

Dimitri

I think so. My best friend's mother (high school) made it and I was
hooked. I badgered her until I got the recipe. You will find slightly
different spellings for the bread and also slightly different ways to
make the filling. In the old days, the most tedious part of making the
recipe was grinding the nuts. These days a food processor makes easy
work of that. My friend's mother served the bread with paper thin slices
of ham.
Janet

Worth making?

Dimitri

yes.

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

snip

Quoted message said:

>>
>> Dimitri
> Google Group my full name and Potica. You'll get my
> recipe and several other contributors as well.
> Janet

Thanks,
Is it worth making?

Dimitri

I think so. My best friend's mother (high school) made
it and I was hooked. I badgered her until I got the
recipe. You will find slightly different spellings for
the bread and also slightly different ways to make the
filling. In the old days, the most tedious part of making
the recipe was grinding the nuts. These days a food
processor makes easy work of that. My friend's mother
served the bread with paper thin slices of ham.
Janet

Worth making?

Dimitri

It sure sounds like it to me! I'm adding it to my Christmas
baking.

MoM

Dimitri said:

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 [censored] out of me!

Dimitri

Isn't that the "potica" that Barb mentions?

gloria p

Puester said:

Dimitri said:

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 [censored] 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.

"D.A.Martinich" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Puester said:

Dimitri said:

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 [censored] 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.

Or check out the Italian Bakery of Hibbing Minnesota
http://www.potica.com

I saw a video at the Iron Range Interpretative Center about making it,
where the ladies were stretching the dough out on the kitchen table until
it was really thing and bigger than the table. Looked impossible but
they did it.

del

Del Cecchi said:

"D.A.Martinich" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Puester said:

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 [censored] out of me!
>
> Dimitri

Isn't that the "potica" that Barb mentions?

Pronounced po-teet-sa.

Quoted message said:

Quoted message said:

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.

Or check out the Italian Bakery of Hibbing Minnesota
http://www.potica.com

I saw a video at the Iron Range Interpretative Center about making
it, where the ladies were stretching the dough out on the kitchen
table until it was really thing and bigger than the table. Looked
impossible but they did it.

del

To see pictures of the process:
<http://www2.arnes.si/~ospivka/comenius/potica.htm>

Pastorio

"D.A.Martinich" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Puester said:

Dimitri said:

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 [censored] 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?

MoM

"MoM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"D.A.Martinich" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Puester said:

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 [censored] 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

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

Quoted message said:

"MoM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"D.A.Martinich" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 [censored] 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 *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Start with whole and grind them.

"D.A.Martinich" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Start with whole and grind them.

Thanks! I knew I'd get a sane answer from you! 😉

MoM