I got to work the morning my brother was coming. I was making a half recipe which makes two loaves and I wanted one sweet and one savory. The dough came together easily and only had to rise one time which was nice. I was worried about rolling it out into a huge rectangle, but the dough was soft and easy to work with. I didn’t have any trouble stretching the dough to the length and width I wanted. I made a savory filling of jalapenos, cheddar, butter, and milk for one bread, and cranberries, orange peel, orange marmalade, and butter for the other bread.
Povitica is much easier to make then I had thought and the filling combinations are endless. Because the original recipe makes 4 loaves and it only has to rise once, I know this will become a holiday favorite. I can’t wait to try out the traditional nut filling and a pumpkin cream cheese filling for Thanksgiving.
Povitica (adapted from the original recipe created by Jenni!)
To activate the yeast for each loaf:
1/2 t. sugar
1/4 t. flour
2 T. warm water
1 1/2 t. dry yeast
For each loaf:
1/2 c. low fat milk
1 T. sugar for a savory loaf or 3 T. sugar for a sweet loaf
3/4 t. salt
1 T. butter, melted
2 c. flour
For the jalapeno cheddar filling:
1/4 c. milk
1/4 c. butter
1 egg white
2 c. cheddar cheese
5 jalapenos, seeded and chopped
2 garlic cloves, minced
1 t. pepper
1 T. butter for brushing on top
For the cranberry orange filling:
1/4 c. butter
1/4 c. orange marmalade
2 t. orange zest
1 egg yolk
1 t. vanilla
1/4 c. sugar
1 1/2 c. dried cranberries
2 T. strong coffee + 1 T. sugar for brushing on top
2. In a medium saucepan heat the milk until it is just below boiling, stirring constantly. Remove from heat and allow to cool slightly (to 110 degrees).
3. In a large bowl mix the scalded milk, sugar, and salt. Stir until well combined. Add in the beaten egg, yeast mixture, melted butter, and half of the flour.
4. Slowly add in the remaining flour, mixing well until the dough starts to clean the bowl. Turn the dough onto a floured surface and knead for 5-10, adding a tablespoon of flour at a time until the dough is smooth and does not stick.
5. Shape the dough into a ball and place in a lightly oiled bowl. Cover the bowl lightly with plastic wrap and then with a clean kitchen towel. Let it rise for 2 hours in a warm place, or until it is doubled in size.
8. Spread down a clean sheet on the kitchen table and sprinkle with flour or just sprinkle the kitchen table with flour. Place the dough on the table and roll it out with a rolling pin to 12 x 12 square.
10. The dough is thin enough when you can see the color and pattern of the sheet or table underneath the dough.
15. Preheat the oven to 350 degrees. Loosely cover the bread in the bread pans with plastic wrap until the oven is heated.
17. Remove the bread from the oven and allow to cool for at least 30 minutes on a wire rack. Remove from the pans.
18. The best way to cut this bread is to turn the loaf upside down. Slice with a serrated knife. Place the uncut portion of the loaves in a zip top bag for up to 5 days. The loaves can be kept in the refrigerator for up to 10 days.