Our Kitchen of the month was Kelly (Interest Baker) at A Messy Kitchen and she or he introduced us a doozy of a bread however wow oh wow it will provide you with trigger to have fun. Perhaps you bought your vaccination, possibly you bought a brand new automotive, possibly you bought sunshine when rain was anticipated, possibly the cat got here house, possibly you may’t consider a cause to have fun: in case you bake Potica you’ll have cause sufficient to have fun.

The beginning.

I baked once more with my pal Mary. She baked a rye loaf for her household after which took photographs of the Potica.  What that actually translated to is the story of how we’ve all let an image and studying via a recipe intimidate us into not attempting.  I nonetheless bear in mind Bread Chick within the Daring Bakers placing up Julia Youngster’s baguette recipe some 30+ pages lengthy and pondering REALLY, then stepping again and simply taking it one step at a time will get you began on the journey. Earlier than you already know it you’ve come to: Bake it within the oven and BINGO you’ve gotten bread!
Now Mary needs to return again to bake with me once more to deal with Potica and I wish to strive the poppyseed filling with walnuts and chocolate…and I wish to strive a Spanakopita filling.  I’m completely certain spanakopita might be spectacular. Type of hoping one of many Babes went that approach.

Don’t be intimidated by photographs that make issues look tough.  Don’t let lengthy instructions in a recipe intimidate, simply take separately.  You actually can do that!
Bake with us.

Povitica or Potica 

Add in butter.

100 grams entire wheat pastry flour
185 grams pastry flour
1/2 teaspoon 0.05 oz (1.4 g) dry yeast (~½ tsp)
135 grams entire milk
0.5 oz (15 g) water, used extra milk as an alternative
1/2 teaspoon salt
1 massive egg 
40  grams sugar, divided
22 grams butter melted, divided
9.9 ounces (280 g) walnuts
3.35 ounces (95 g) sugar
½ tablespoon unsweetened cocoa powder
0.1 oz (3 g) cinnamon powder
pinch of salt
2 ounces (58 g) unsalted butter
2.1 ounces (60 g) entire milk
1 massive egg yolk
¼ teaspoon vanilla extract
TOPPING, Appears fairly however provides an excessive amount of sugar for my style

Makes seeing when a dough doubles a lot simpler.

POPPYSEED FILLING That is the filling I used however NEXT bake will use walnuts and/or chocolate added to it.
250 g poppy seeds (8 oz or 1-1/2 cups)
50 g sugar (1/3 cup)
50 g honey (2-1/2 tablespoons)
50 ml milk (4 T) to start out (might have as much as 3/4 cup)
1 tablespoon butter
1 egg (will be omitted)
1 tablespoon cinnamon
3/4 teaspoon cloves
2 tablespoons rum (or different spirits)
1 tablespoon vanilla
grated rind of 1 lemon

1. In a bowl or stand mixer, mix the flour along with the dry yeast.  Then add the milk, water, egg and salt.
Combine the elements within the bowl till a reasonably clean and homogeneous dough is obtained.
Add the sugar in two additions, kneading every time till it’s totally built-in.
Knead the dough till it’s clean and silky with at the very least a medium gluten growth.  Work within the butter in about three additions till clean once more.
Knead for about 12-Quarter-hour to develop the gluten nicely and acquire an elastic, tender, and really nicely developed dough.   It might be barely sticky however ought to cross the windowpane check.  If it doesn’t, the ultimate stretching is not going to be attainable with out tearing.

2. When the dough is correctly developed, type right into a ball and place in a evenly oiled bowl.
Cowl with plastic wrap and let rise till it doubles its quantity. This could take as much as three hours.

3. Make the filling whereas the dough is rising. Grind poppyseeds in small batches in espresso grinder for a couple of minute. The ensuing combination ought to appear and feel like damp sand.
Soften honey and butter in milk, add sugar, and stir until dissolved. Add poppy seeds and stir. Simmer for a couple of minutes, including extra milk if wanted. Take off range. Beat egg with rum, then stir it in steadily so the filling doesn’t curdle. Add different flavorings. Add extra liquid if wanted and proceed to simmer until thick. (Don’t overdo this–it thickens because it cools.)
Makes about 2 cups.

In a meals processor add nuts along with sugar, cinnamon, salt and cocoa powder.  Mix till the nuts are finely chopped and switch to a bowl.
In a saucepan or microwave, warmth the milk together with the butter till it simply boils. Take away from the warmth.
Pour the milk into the nut combination.  Add the vanilla and the egg yolk and blend till fully homogenized.
Put aside at room temperature, coated, till able to fill the povitica.

4. Stretching the dough:

Lay out a sheet or material on a large, flat floor.  I used a drop leaf desk and a linen desk material however a card desk would in all probability be the proper measurement.
Sprinkle the work floor very evenly with AP flour.  
End up the dough and de-gas it gently.
Roll the dough out into a really skinny rectangle with a rolling pin, then proceed to rigorously stretch with hand to about 25½x18-in. (65 x 45 cm) rectangle.  
**The dough ought to be about thrice so long as your pan.  Very gently and slowly work the dough along with your arms, stretching from the middle to the perimeters.  It ought to stay tender and elastic and stretch with out tearing so long as the gluten was developed and the method is taken slowly.

5. Roll up the dough.
Beginning with the lengthy edge that has filling to the sting, roll the dough on itself ensuring that there isn’t any hole between every layer. Begin at one finish and simply flip up the sting all the best way throughout.  Then proceed to roll from edge to edge rigorously and with the assistance of each arms. 
I rolled from each lengthy edges into the middle then laid it right into a bundt pan; it solely went round one and a half occasions.

Rolling Rolling Rolling
Come collectively now…

6. As soon as the complete sheet is rolled up, rigorously pinch and seal the lengthy edge.
Form the roll into an S and place it into the pan.  It would take two arms, scoop in from the ends and punctiliously raise into the pan.  
Different shaping strategies together with rolling up in a circle like a snail and baking in an earthenware baker, or chopping the roll into sections and lining them up within the loaf pan.  Utilizing sections and a smaller loaf tin will yield a taller loaf.

And throw it within the pan!

7. Cowl with plastic and let the dough rise till the dough has overvalued considerably. This might be most evident wanting on the ends of the dough to see any enhance in measurement. Once more, this may take 1-3 hours.

Bake Povitica.
Preheat the oven to 350ºF.
Brush the highest of the loaf with half of the butter and place within the middle of the oven.
Bake for Quarter-hour, then scale back warmth to 300ºF and go away for 45 minutes extra. The entire baking time is 60 minutes.

Take away from the oven and brush with the remaining butter. Extra butter is at all times higher.
Let it relaxation within the pan for 20 minutes.  Then end up the loaf and permit to chill fully on a rack.  Mud with powdered sugar if desired.

Prime line is placing dough into pan seam aspect down. Backside line is the place the dough was doubled.

8. This loaf ought to ideally be reduce from the underside to maintain the surface edges/prime from crumbling.  Wonderful with espresso or tea! 

Actually, you suppose you can preserve this in the home 5 days …. I don’t suppose so.

This loaf will preserve for 4-5 days in a sealed bag or every week within the fridge.  
That’s completely laughable as a result of with two individuals in my home half of this was gone in a day and a half. My pal took the opposite half house and it was gone that night time.  It’s both retailer it or search for greater pants.
It might even be frozen in parts.

 We might love so that you can do this spectacular wanting and really tasty bread and bake together with us this month!  (It’s not as tough because it appears!)  No weblog is critical to take part, an image will do. Simply ship an image or your publish of your completed povitica to Kelly by the thirtieth of this month at eleyana (AT) aol (DOT) com.  New recipes are posted each month on the sixteenth. Take a look at our Fb group to see the contributors’ baking outcomes throughout that point.



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