In the late 1800's, a lot of immigrants from Slovenia and Croatia came to this part of the world to work in the mines. They brought some of their food influences too. A local restaurant/bakery makes potica (pronounced Po-TEET-Sah), which is a Slovenian sweet bread with filling. The most common filling is ground walnuts, and like many foods, each family has their own recipe.
I've only made this a couple times. It's a Finnish bread and a favorite in the local bakeries. It makes great French Toast! Traditionally, it's a 3-strand braid, but this is my second attempt making it with a 5-strand.Makes two braids.Levain114g AP Flour74g Water0.5g Active Dry Yeast1) Dissolve yeast in water. Combine all ingredients and ferment at 70 deg F for 12-14
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The other request for the weekend was a porridge bread. I've made this one quite a few times now, and it's becoming a go-to bread when I get a request for a loaf. To-date, I've always made the porridge as a soaker about 1-2 hours before final mix. This time I made it as a mash following Benny's recent post. My usual mash method followed Peter Rhinehart's (heat water to 165 deg