Ingredients: |
Ingredients: Dough
3 to 4 cups unsifted flour
¼ cup of sugar
1 tsp salt
1 package active dry yeast
½ cup milk
½ cup water
¼ cup (1/2 stick) butter
1 egg (at room temperature)
Walnut Filling
Blend together 2¼ cups of ground walnuts, 6 Tbsp sugar (half white-half brown), 9 Tbsp melted butter, ¾ tsp of vanilla extract, 1 egg-beaten and ¼ cup honey.
In a large bowl thoroughly mix: 1 cup flour, sugar, salt and undissolved active dry yeast. Combine milk, water and butter in a saucepan. Heat over low heat until liquids are very warm (120-130 degrees). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add egg and 1/2 cup of flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board, knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from drafts, until doubled in size-about 1½ hours. Punch dough down, turn out onto lightly floured board. Roll dough out to a 20 by 15 inch rectangle. Spread with walnut filling. Starting at wide side of dough, roll up as for a jelly roll. Seal edges. Gently pull dough to make a 25 inch roll. Form into a horse shoe shape on a large greased baking sheet. Cover, let rise in warm place-free of drafts until it doubles-about an hour. Bake at 325 degrees-40 to 45 minutes, or until it browns lightly. Remove from baking sheet and cool on wire rack.
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Personal
Notes: |
Personal
Notes: Uncle Sam Moran provided us with this story and recipe for Poteca
“I came from a small town in Pennsylvania, where 65 years ago it was a melting pot for “old country” people moving in. They brought with them their ethnic recipes. This poteca bread, pronounced Po-Teet-sa, was brought by the Slovaks. They traditionally made it only on Easter and Christmas. As a child, I remember them sharing this bread with us and how much I liked it and never forgot it. When I retired, I made baking my hobby and I bake it often. It brings back Happy Memories.”
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