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Name: Christmas Potica Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1 1/2 tb Active dry yeast; 1/2 c Granulated sugar; 1/2 c Melted butter (1 stick); 1 ts Salt; 6 c All purpose flour (about); 16 fl Milk; lukewarm, divided; 1 1/2 ts Fresh grated lemon peel

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INGREDIENTS

1 1/2 tb Active dry yeast
1/2 c Granulated sugar
1/2 c Melted butter (1 stick)
1 ts Salt
6 c All purpose flour (about)
16 fl Milk; lukewarm, divided
1 1/2 ts Fresh grated lemon peel

Loaves

INSTRUCTIONS

MMMMM------------------------NUT FILLING----------------------------- 2 fl Milk; heated 1 c Ground or crushed walnuts 1/2 c Granulated sugar 2 tb Honey 1/2 ts Fresh grated lemon peel 1 tb Sour cream 1 ea Egg; beaten 1 tb Rum OR SUBSTITUTE 2 ts Vanilla 10 ea Vanilla wafer cookies; crush Cheri Swoboda, home economist writes: When I was growing up, we would go to our next-door neighbors for breakfast after attending midnight Mass. The two sisters, Amy and Mary, were brought up on a large farm where they learned to bake and cook. This bread was always such a treat. After I moved away, they continued to send it for the Christmas holiday. Upon meeting Mary 16 years ago, I asked for the recipe. It was cheerfully given. My family and I still awake on Christmas morning to this delightful bread. TO MAKE DOUGH: In measuring cup, dissolve yeast in 2 ounces warm milk for 2 to 3 minutes. In a large bowl, combine yeast, remaining milk, sugar, butter, salt and grated lemon peel. Add 4 cups flour and combine. Continue adding flour to make a soft dough, beating with a wooden spoon. Knead lightly on a floured cloth for 8 to 10 minutes. Let rise in a greased bowl until doubled in size, about 45 minutes. TO MAKE NUT FILLING: In a small saucepan, pour hot milk over ground nuts and let rest for a few minutes. Add sugar, honey, lemon peel and sour cream. Cook over low heat until warm, about 5 minutes. Remove from heat and stir in beaten eggs. Set aside. Spray two 9-by-5-inch loaf pans with nonstick cooking spray. Divide dough in half. Roll each piece on a floured surface until thin. Divide nut filling evenly between dough pieces. Sprinkle crushed vanilla wafers on top. Roll up as for jellyroll and pinch edges to seal them. Place in prepared bread pans. Let rise until double. Preheat oven to 375F. Bake about 45 minutes, or until golden brown. Makes 2 loaves, about 36 slices. Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 Posted to MM-Recipes Digest V4 #2 by "Rfm" on Dec 24, 98

NOTES

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Christmas Potica Bread

1 1/2 tb Active dry yeast
1/2 c Granulated sugar
1/2 c Melted butter (1 stick)
1 ts Salt
6 c All purpose flour (about)
16 fl Milk; lukewarm, divided
1 1/2 ts Fresh grated lemon peel

MMMMM------------------------NUT FILLING-----------------------------      2 fl Milk; heated      1 c  Ground or crushed walnuts    1/2 c  Granulated sugar      2 tb Honey    1/2 ts Fresh grated lemon peel      1 tb Sour cream      1 ea Egg; beaten      1 tb Rum OR SUBSTITUTE      2 ts Vanilla     10 ea Vanilla wafer cookies; crush   Cheri Swoboda, home economist writes: When I was growing up, we would  go to our next-door neighbors for breakfast after attending midnight  Mass. The two sisters, Amy and Mary, were brought up on a large farm  where they learned to bake and cook. This bread was always such a  treat. After I moved away, they continued to send it for the  Christmas holiday. Upon meeting Mary 16 years ago, I asked for the  recipe. It was cheerfully given. My family and I still awake on  Christmas morning to this delightful bread.    TO MAKE DOUGH: In measuring cup, dissolve yeast in 2 ounces warm milk  for 2 to 3 minutes.    In a large bowl, combine yeast, remaining milk, sugar, butter, salt  and grated lemon peel. Add 4 cups flour and combine. Continue adding  flour to make a soft dough, beating with a wooden spoon. Knead  lightly on a floured cloth for 8 to 10 minutes. Let rise in a greased  bowl until doubled in size, about 45 minutes.    TO MAKE NUT FILLING: In a small saucepan, pour hot milk over ground  nuts and let rest for a few minutes. Add sugar, honey, lemon peel and  sour cream. Cook over low heat until warm, about 5 minutes. Remove  from heat and stir in beaten eggs. Set aside.    Spray two 9-by-5-inch loaf pans with nonstick cooking spray.    Divide dough in half. Roll each piece on a floured surface until thin.  Divide nut filling evenly between dough pieces. Sprinkle crushed  vanilla wafers on top. Roll up as for jellyroll and pinch edges to  seal them. Place in prepared bread pans. Let rise until double.    Preheat oven to 375F. Bake about 45 minutes, or until golden brown.  Makes 2 loaves, about 36 slices.    Source: Oregonian FoodDay; typos by Dorothy Flatman 1997    Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on  Dec 24, 98

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Nutrition

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Serving Size: 1 Loave (104g)
Recipe Makes: 2 Loaves

Calories: 339
Calories from Fat: 27 (8%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 32.8mg		1 %
Potassium 1298.5mg		34 %
Total Carbohydrate 63.5g		19 %
	Dietary Fiber 14g	56 %
	Sugars, other 49.5g
Protein 24.5g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 339

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