Potica pt 2

Yield: 1 Servings

Measure Ingredient
\N \N See part 1

the dough is in the flour. Use only high-quality, fine grain wheat flour, very dry (traditionally, flour was kept in a warm corner on the top of Slovenian traditional bread oven -- to keep it dry and warm for use). Make sure that the flour is warmed up -- making good potica requires a bit of suffering: you should prepare it in a very hot kitchen, otherwise the yeast or the dough may "catch cold" and the potica won't rise properly.

Posted to Digest bread-bakers.v097.n075 by snardo@... on Nov 23, 1997

Similar recipes