INGREDIENTS

INSTRUCTIONS

tremendous potica! Well, my grandmother has been gone for twenty
years, but when I ran across a recipe for potica on the Slovenia home
page, I had to try it. And I was disappointed. It just wasn't the  same
as my grandmother's. So I challenged my mother to remember how  her
mother had made it. And we looked up a dozen or more recipes in
cookbooks and from other family members and friends. And we made
several poticas, refining the recipe until we had it right. And now I
can make potica as good as grandma's. The smell takes me back to my
childhood and her kitchen, and so she is with me still. And my child
will take the smell with him, too, but this time he will have the
recipe! One thing to note. Potica is supposed to rise very high,
topping out an angel food cake pan. In Slovenia they use special
ceramic pans which are higher still. To get the rise you should have,
the ingredients, the bowls, and the pans should all be warm, at least
room temperature, and the kitchen should best be very warm as well.
This way your potica won't catch a chill and fail to rise to
expectations. Measurements are all in English units, but the Slovenia
home page has conversions to metric and traditional Slovenian units.
NOTES : Copyright 1992 - 1995 by Weyand Associates, Inc. Last updated:
December 4th, 1995 These pages maintained by: Richard F. Weyand  Please
send all comments/problems to: weyand@mcs.com Recipe by:  Copyright
1992 - 1995 by Weyand Associates, Inc.  Posted to Digest
bread-bakers.v097.n075 by snardo@onramp.net on Nov  23, 1997

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