Recipe

Potica Or Mrs Meros Christmas Bread Recipe

Add Step-by-Step Photos	Fizzle3nat / All my dishes 1 year ago Mrs. Mero was an old family friend of ours in Montana. She would make this bread every year and send us two loaves at Christmastime. We always anxiously awaited the mail to see her familiar handwriting on the package. We would ration it out to one... More Prep:180m Cook:60m Servings:48	Fizzle3nat
	traditional slovenian bigbatch timeconsuming delicious gifts

Does this look good? Yeah! / Nope

Fans

recipediva

misslizzi

m11andrade

lasaf

minitindel

momoften

Ingredients

Bread Dough:

2 packages yeast

½ c. warm water

½ lb. butter (2 sticks - 1 c.), melted

3 eggs

¼ c. sugar

2 tsp. salt

9 c. flour

2 ½ c. fresh milk

Nut Filling:

2 lb. ground walnuts

½ c. butter

2 c. milk

1 c. sugar

1 c. honey

4 eggs

1 TBSP. cinnamon (? – See my notes below)

Directions

Bread Dough:

Combine flour, sugar, salt; add to heated lukewarm milk. Put yeast in ½ c. warm water and let stand to mix well. Pour into flour mixture and mix well. Beat eggs and add to dough with melted butter and knead well, and place in greased bowl to rise until double in bulk, then stretch.

Nut Filling:

Grind walnuts. Heat butter until golden brown and add nuts, stirring constantly; when thoroughly warm, add milk and mix well on low heat until mixture boils. Add sugar and honey, mix well; bring to a boil and boil for 20 minutes. Beat eggs and pour slowly into mixture, stirring constantly and boil 10 minutes more. This mixture scorches easily, so heat must not be too high. Cool mixture.

Putting it all together:

Divide dough into pieces for loaves (however big or small you decide). Roll or stretch out dough into size appropriate for pan; very thinly. Distribute filling evenly among dough pieces, roll up like cinnamon rolls; do not slice. Pinch and seal edges and ends; place in loaf pan(s). Cover and let rise in a warm draft-free place for about 1 hour until about doubled. Bake for 1 hour at 325° F.

The above directions were Mrs. Mero’s (word-for-word), but to clarify the directions for those of you who have not enjoyed Potica, here are a few more instructions:

Kneading the dough very well will help to develop the gluten in the bread which will help you when it comes time to stretch the dough.

? - I could have sworn that she put cinnamon in the filling, but her recipe didn’t include it in either the ingredients or instructions, so I don’t think she forgot it. It might have been my imagination that it was there. If you want to add it, I would suggest adding the amount I listed. What I might have tasted was all the love she baked into it. :)

There will be a LOT of dough. As said in the instructions, roll and stretch the dough out until it is paper-thin. It will about cover a table meant to seat 6. It is easier to do this on a flour-covered cloth. Spread the filling over the dough and roll up using the cloth to help you. Cut the rolls of dough into lengths to fit your loaf pans. One thing Mrs. Mero would do is make small rolls of dough, and then put three or four lengths of dough into one loaf pan, so that when you sliced the bread, you would see three or four spirals in the baked slices, instead of just one. Hope that makes sense. It’s a lot of work, but it is SO worth it and makes a lot so it’s worth the time. Plus, you will never taste anything so delicious!

Recent Gawkers

Not quite what you're looking for? See more Bread / Misc

Or see more just like this

Comments

minitindel 1 year ago said:
Wow this is fabulous its looks delicious thank you ...........five plus loved your story i also lived in montana for 7 years .......beautiful there............

tink

lasaf 1 year ago said:
My mom tells me stories about women getting together to make this bread. That was in northern Minnesota. She also said they would roll it out the size of the table. That must be part of the recipe. Maybe I can talk her and my sister into making this with me. Thanks for the recipe.

dollhead 1 year ago said:
This looks great and sounds wonderful-as does the story of Mrs Mero. Thanks so much for the share.

m11andrade 1 year ago said:
When I was young, a friend's mother used to make this all the time (or so it seemed!). I was always fascinated to see dough everywhere. She was an awesome baker and I was always afraid to try it, but your recipe is tempting me...I guess I know what this weekend's project will be!!

momoften 1 year ago said:
We have nut allergies, so I made this with a sugar, cinnamon, nutmeg and clove filling. I split the dough into 3 sections and rolled out that way. After rolling out I lightly moistened the dough with water and sprinkled on 1 1/3 cups of the sugar and spice mixture per batch. I let rise before baking and baked about 30 minutes. I was able to make 1 loaf (with three rolls - the kids thought it looked like a butterfly), 24 cinnamon rolls (which I frosted) and 2 mini loaves (using just one roll). All in the house and my husbands co-workers loved it! I will definitely make these again.

fizzle3nat 10 months, 1 week ago said:
Many thanks to recipediva for pointing out that I had not included the second-rise information. Recipe corrected to include directions for second rise. Thanks again!

Add a Comment