"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fawn's Poteca Bread Recipe

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This recipe for Fawn's Poteca Bread, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Suerth

Category:
Category:

Ingredients:  
Ingredients:  
Bread
1 c butter, cubed and softened
1/2 c milk
3 egg yolks, beaten
2 pkg (1/4 oz each) yeast
1/4 c warm water (110-115)
2 1/2 c flour
1 T sugar

Filling
2 c ground nuts (walnut, almond)
1/4 c milk (I used maple syrup)
3 T sugar
1 C sugar
1 T cinnamon
3 egg whites
Confectioner's sugar for dusting

Directions:
Directions:
In small saucepan, melt butter with milk; cool. Stir in egg yolks until blended. In small bowl, dissolve yeast in warm water and 1 T sugar. In large bowl, add the butter and yeast mixtures to flour. Beat at medium speed for 3 minutes - the dough will be sticky. Cover and refrigerate overnight.
Next Day: In small saucepan over medium heat, combine the walnuts, milk, 3 T sugar and cinnamon. Cook and stir til mixture forms a paste. In small bowl, beat egg whites until soft peaks form. Gradually beat in the remaining cup of sugar 1 T at a time until stiff peaks form. Fold into cooled walnut mixture.
Cut the dough in half; on a floured surface, roll one portion of the dough into a 20 inch square. Spread with half the filling. Roll up tightly jelly roll style. Place seam side down in a greased 10 " tube pan. Repeat with second portion of dough; place seam side down on top of first roll. The layered rolls will bake as one loaf. Bake at 350 for 60 - 75 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle w confectioner's sugar.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
A Dvorak family favorite!

 

 

 

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