1 cup very warm water (105 f to 115f)
2 package active dry yeast
1/2 cup granulated sugar
1/3 cup instant nonfat dry milk (in dry for, m)
1 tsp salt
1/4 cup lightly salted butter or margarine,, at room
1 temperature
3 1/2 cup all-purpose flour (up to 4 cups)
1 walnut filling
2 tbsp butter or margarine
1 cup firmly packed light brown sugar
4 cup walnut meats, ground (1 pound)
2 large eggs
2 tsp ground cardamom seed or cinnamon
1 tbsp vanilla extract
A Recipe for
Povatica Bread
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This Recipe for Povatica Bread is one of thousands in the Recipes-to-go Bread Cookbook.
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
If you enjoy this Povatica Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Food Tip |
This is a recipe for Povatica Bread from the recipe cookbook of Recipes-to-go (Bread)
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
Food Tip |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
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.
Serves: 3
Povatica Bread Recipe brought to you by Recipes To-Go