Ingredients
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
Directions
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.
Servings: 3 servings
Povatica Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is actually possible to trace the history of written recipes way back into the far past, in truth as far as the Egyptians, and maybe even further. Interesting though that maybe, these, old records were just very simple hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Moving on, we have two interesting cookery books from the 1300s : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the spicy food that appears on menues today, but instead accounts of the types of food cooked for the nobility of those days. During the following few centuries, the upper-class families of Europe tried to lay on the best banquets, and because of this chefs and their collection of recipes became highly prized. Even so, it was during the 19th century that cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, cooking books are increasing in popularity due to higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Povatica Bread recipe.
