Potica Pt 2

INGREDIENTS

INSTRUCTIONS

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@onramp.net on Nov 23,
1997

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