Potica

Dough:
1/2 cup warm (110 degrees) water
1 pkg dry yeast
1 cup milk, warm
1/4 cup butter
1 tsp salt
3 1/2 to 3 3/4 cups flour
2 egg yolks, beaten

Filling:
6 tbsp cream, warm
2 cups walnuts, ground
2/3 cups sugar
1/2 tsp salt
2 tsp vanilla
2 tbsp butter
2 egg white
2 tbsp bread crumbs

Day before: springkle yeast over water, stir. Mix milk, sugar, butter, salt and cool. Add 3 cups flour, beating well, add yeast, egg yolks and enough additionl flour to make a soft dough. Beat. Turn out on floured surface, cover and let stand 10 min. Knead 9-10 minutes. Place in greased bowl, turn, cover and let rise until doubled (1.5 hour). Punch down, let rise again, 45 min. Grease two 9 x 5 x 3 inch baking pans. Make filling: sitr walnuts into cream. Add sugar, salt and vanilla. Melt butter in frying pan, add bread crumbs, saute' and add to nut ix. Remove 2 tbsp from egg whites then beat until stiff. Fold into nut mix. Punch down dough, divide and roll each half into 16 by 9 inch piece. Spread half of filling on each. Roll up as with a jelly roll. Let rie until almost doubled -- 35-40 min. Bake 35-40 min in a 375 degree oven -- until hollow sounding when tapped. When dne, remove from pan, la on a rack. Brush with reserved egg white. Serve next day.

Whole Wheat Sourdough Bagels with Starter

Ingr:
2 cup warm water
1/4 cup honey
2 teaspoons salt
6 cups wheat flour
1/3 cup sour dough starter
Starter:
1 small handful (1/4 to 1/3 cup) white flour
1 or 2 tablespoons of water
small bowl
towel, napkin, or other piece of cloth
large spoon

1. In a mound of flour, make a small well and add the water.
2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.
3. Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy.
4. Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.
5. When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.
6. Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.
7. After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour.
8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.
9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back.

Now the starter is ready to be used in virtually any sourdough recipe. Remember to save a small piece of the starter: You can put it in the refrigerator for several days, then refresh it again as above and use it to make another loaf. A good starter will serve you for years to come

In the evening combine all ingredients. Knead or mix in your mixer for ten minutes. Cover with plastic and leave on the counter. In the morning the dough should be doubled. Knead for a minute and then divide dough into 12-14 balls. Take the balls and put your thumbs through the middle of the ball to make a bagel shape. Work the hole to 2 inches because the holes will shrink when they rise although I don’t mind if the hole closes up a bit. It helps keep the toppings from falling through.

Allow the bagels to rest for 20 minutes. I ruined my first batch by letting them rest too long so don’t do it! While the bagels are resting, start boiling a pot of water on the stove. Add honey or sugar (about 1/3 cup) to the water. After the bagels have rested and your water is boiling drop the bagels two or three at a time into the boiling water. Boil for one minute. Do not over boil or your bagels will fall apart. After a minute remove from the water with a slotted spoon and place on greased cookie sheet
After the bagels are boiled you can brush them with an egg wash ( one egg white and about 3 Tbs of water) but it isn’t required. Bake in a 350 degree oven for about 30-40 minutes or until golden brown. Sour dough takes longer to bake than regular dough so it may need to go longer.

Cathy's Double Quick Rolls

Ingr:
1 cup warm water
1 pkg dry yeast
1 tsp salt
2 1/4 cup flour
1 egg
2 tbsp melted butter
2 tbsp sugar

Mix all ingredients together. Coverand etrise for 30 minutes. Put in greased muffin tins and let rise again for 30 minutes. Bake at 350 degrees for 30 minutes or until golden.

Italian Panettone

Ingr:
2 pkgs dry yeast
1/2 cup warm water (110 degrees)
1/2 cup milk
1/2 cup honey
1/2 cup butter
1/2 tsp salt
5 1/2 to 6 cups flour
3 eggs
1/2 cup light raisins
1/2 cup currants
2-3 tsp anise ground seed
1 beaten egg

Soften yeast in warm water. Heat milk, butter, honey, and salt until butter melts then cool to lukewarm. Stir in 2 cups of the flour. Beat well. Add yeast mix and eggs. Beat well. Stir in next three ingredients with enough flour to make a soft dough. Knead on floured surface until firm - 8 to 10 minutes. Shape into a ball and place in greased ball, turning once togrease top. Cover and let rise until double -- about 1.5 hours. Punch down, dividing in half. Cover and let rest 10 minutes. Shape into two round loaves, place on greased cookie sheets,snipping a 1/2 inch deep cross with scissors in the top. Cover and let rise until double --about 45 minutes. Brush top with beaten egg and bake for 35-40 minutes in a 350 degree oven. Cool on racks.

George Lange Potato Bread

Ingr:
1 cup mashed potatoes
1 pkg dry yeast
2.5 cup warm water (110 degrees)
2 lb unbleached flour (8 cups)
2 Tbsp salt
1/2 Tbsp caraway seeds (opt)
cornmeal

Preheat oven to 400 degrees. Make potatoes. Cool. Dissolve yeast in 1/2 cup warm water. Mix with 3 Tbsp flour and let this starter rise for 30 minutes.

Blend remaining flour, potatoes and salt. Knead 12-15 minutes until smooth and elastic. Place in an oiled bowl , turn and cover to rise for 2-4 hours to double in size. Punch and knead again for 5 minutes. Shape into a large round loaf. Place in a buttered 12 inch skillet, sprinkled with cornmeal.  Let rise, again 1-2 hours.
Make a cross, one inch deep with scissors in the center. Bake at 400 degrees for 1- 1.5 hours until it sounds hollow when "thumped" and is light brown. May also be cooked on hot bread tiles in oven.
Makes a 1.5 - 2 lb loaf.

Mexican Corn Bread

Ingr:
1 box Jiffy corn bread mix
1 cup cream-style corn
1 cup sour creaqm
2 eggs
1/2 cup oil
Jalapeno peppers to taste

Combine above ingredientsin a bowl. Pour 1/2 of the above mix into a baking dish. Add 1/2 inch grated cheese. Then, pour the other half of the mix on top of the cheese. Then top with an additional 1/2 inch of grated cheese. Bake at 350 degrees for 30-40 minutes until top is golden brown. Enjoy!

Sugar Lemon Sweet Bread

Ingr:
1 pkg yeast
1/4 cup warm water
1/2 tsp sugar
1/2 cup milk
2/3 cup sugar
1/4 tsp salt
1/4 cup butter (1/2 stick)

3 eggs
1 tsp grated lemon peel
4 cups flour
1 egg white

Dissolve yeast in warm water and 1/2 tsp sugar. Scald milk and put into a large bowl. Add butter, salt and sugar and cool to lukewarm. Add eggs one at a time and blend with mixer. Add yeast mix.

Gradually beat in 2 c of flour and beat for 5 minutes. Add additional flour to make a soft dough. Kneed dough 10 minutes. Cover and let rise 2 hours or until doubled in size. Lightly knead a second time. Place in a greased and floured 9" loaf pan and let rise about 1.5 hours.

Brush with beaten egg white and sprinkle with sugar. Bake 30 minutesat 350 degrees until brown on top. Cool 10 min and then remove from pans and cool the rest of the way on wire racks. Makes 2 loaves. One of Nana's recipes. Yum.