*  Exported from  MasterCook  *
 
                               POVATICA BREAD
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Very warm water (105 F to
                         -115F)
    2       pk           Active dry yeast
      1/2   c            Granulated sugar
      1/3   c            Instant nonfat dry milk (in
                         -dry form)
    1       t            Salt
      1/4   c            Lightly salted butter or
                         -margarine, at room
                         Temperature
    3 1/2   c            All-purpose flour (up to 4
                         -cups)
                         WALNUT FILLING
    2       tb           Butter or margarine
    1       c            Firmly packed light brown
                         -sugar
    4       c            Walnut meats, ground (1
                         -pound)
    2       lg           Eggs
    2       ts           Ground cardamom seed or
                         -cinnamon
    1       tb           Vanilla extract
 
   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.
  
 
 
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