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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