The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

The original recipe given was for four loaves and that was a lot for the two of us at home. So I used up the quarter batch ingredients and baked just one loaf.

Quarter Batch Dough Ingredients (Makes one loaf)
To activate the Yeast:
½ Teaspoon Sugar
¼ Teaspoon All-Purpose (Plain) Flour
2 Tablespoons Warm Water
1½ Teaspoons Dry Yeast

Dough:
½ Cup Whole Milk ( I used 2% milk)
3 Tablespoons Sugar
¾ Teaspoon Table Salt
1 Large Egg
1 tablespoon Unsalted Butter, melted
2 cups All-Purpose Flour, measure first then sift, divided ( I actually needed 2.5 cups of Flour)

Topping:
2 Tablespoons Cold STRONG Coffee
1½ Teaspoons Granulated Sugar
Melted Butter

or Egg White wash

Quarter Batch Filling Ingredients (enough filling for one loaf)
1¾ Cups Ground English Walnuts
¼ Cup Whole Milk ( I used 2% milk only)
¼ Cup Unsalted Butter
1 Egg Yolk From A Large Egg, Beaten
¼ Teaspoon Pure Vanilla Extract
½ Cup Sugar
¼ Teaspoon Unsweetened Cocoa Powder
¼ Teaspoon Cinnamon

To Activate Yeast:

1. In a small bowl, stir sugar,flour, and the yeast into 2 tbsp warm water and cover with plastic wrap.
2. Allow to stand for 5 minutes.

Make the Dough:
3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
4. In a large bowl, mix the scalded milk, sugar, and the salt until combined.
5. Add the beaten eggs, yeast mixture, melted butter, and 1/4 cup of flour.
6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Note: I actually used 2.5 cups of flour.
8. Place dough in a lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.

Make the Filling
10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.
11. Heat the milk and butter to boiling.
12. Pour the liquid over the nut/sugar mixture.
13. Add the eggs and vanilla and mix thoroughly.
14. Allow to stand at room temperature until ready to be spread on the dough.
15. If the mixture thickens, add a small amount of warm milk

To Roll and Assemble the Dough:
16. Spread a clean sheet or cloth over your entire table so that it is covered.
17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches (25½ cm by 30½ cm) in diameter.
19. Spoon a teaspoon of melted butter on top.
20. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
21. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
23. Spoon filling evenly over dough until covered
24. Lift the edge of the cloth and gently roll the dough like a jelly roll
25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.
26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.
27. Brush the top of each loaf with a mixture of 1/8 cup of cold STRONG coffee and 1/2 tablespoons of sugar. I actually used egg white in place of this.
28. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
29. Preheat oven to moderate 350°F
30. Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.
31. Turn down the oven temperature to slow 300°F and bake for an additional 45 minutes, or until done.
32. Remove bread from oven and brush with melted butter.
33. Check the bread at 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.
34. Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan.
35. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

Thanks Jenni for a great challenge!

The kind of dough used for this Bread is often referred to as “Mik Dough”. If you use “honey” or “agave nectar” instead of “sugar” increase the amount of flour by 3 ½ to 7 tbsp.This dough makes wonderful sandwich bread and can also be used to make many different types of rolls.

Recipe Source – Peter Reinhart’s Artisan Breads Everyday

Makes 2 large loaves or many small rolls(I made one large loaf and 18 small rolls)

Ingredients:

1 tbsp active yeast

1 ¾ cups plus 2 tbsp Lukewarm Milk(any kind at about 95F)

6 ¼ cups Unbleached All Purpose Flour

2 tsp salt

5 ½ tbsp sugar or ¼ cup honey or agave nectar

6 tbsp Vegetable oil or melted unsalted Butter(is used oil)

1 egg

Method -  Whisk yeast into lukewarm Milk until dissolved.Set aside for 1- 5mins.Combine flour,salt,sugar,oil and egg in a mixing bowl,then pour in the milk mixture.If using a mixture,on low speed mix it for 2 mins.If mixing by hand,use a large spoon and stir for about 2 mins.The dough should be coarse and slightly sticky.

Switch to the dough hook and mix on medium  low speed for 4-5mins,or knead by hand on a lightly floured work surface for 4-5mins,until dough is soft,supple and tacky but not sticky.Whichever mixing method you use,knead the dough by hand for  1 min,then form it into a ball.Place the dough in a clean,lightly oiled or for upto 4 days.

On the day of Baking – remove the dough from the refrigerator about 2 ½ hours before you plan to bake and divide it into half;Each piece weighing about 25 punces(710g) which is perfect for 4 ½ by 8 inch pans.For a 5 by 9 inch pan(which i used),use 28 to 32 ounces(794-907g) of dough.Shape into sandwich loaves,then place them in a greased loaf pans to rise.(You can make different kind of rolls as mentioned below).Mist the dough with spray oil and cover the pans loosely with plastic wrap;then let the dough rise at room temperature for about 2 ½ hours,until it domes about 1 inch above the rims of the pans.

Preheat oven to 350F.Bake for 20mins,then rotate the pans and bake for another 20-30mins.The bread is done when the top is golden brown,the sides are firm,the loaf sounds hollow when thumped on the bottom. Remove from pans and cool on rack for atleast 1 hour before slicing or serving.

For making soft rolls – You can come up with your own ideas.Soft Rolls must be brushed with egg wash(egg white+ atbsp water mixed).After applying the egg wash you garnish with poppy seeds or sesame seeds if you like.The total baking time is 12-18min,depending on size at 400F.

Making different shapes : I followed Anne Willan’s book for the shapes.

Bow Knot – Roll a piece of dough into a long rope.Tie a single knot,pulling through the ends of the rope.

Baker’s knot – Roll a piece of dough into a long rope. Shape into a figure of eight and tuck the ends through the holes.

Twist – Roll a piece of dough into a long rope, fold it in half and twist.Arrange twist on baking sheet  and press down the ends.

Snail – Roll a piece of dough into a long rope.Roll the rope around in a spiral,tucking the end underneath.

Clover Leaf – Shape the dough into small balls.Push the balls close together so they are touching.

Verdict – The Sandwich Bread was soft and tasted just like the store bought ones.The rolls were very good too,but I wish I had made them very small.These rolls puff up when baked so rolling into smaller shapes will be a great idea.I had these rolls with Mayo and Sour Cream dip (was readily available at home).However,these tasted good without any dip/butter/jam.Perfect for Breakfast!!!!

The idea of Baking with Steam interested me the most.Creating a steamed environment is needed for bread to help in achieving a crispy crust.Ofcourse highly enriched bread like challah & broiches don’t benefit from this kind of baking.Pour Hot tap water(or a handful of ice cubes) into the preheated broiler tray just before closing the oven door. We were asked to make the below mentioned basic Whole wheat bread dough and using the same dough we had to make the Whole wheat Bread, Focaccia and Aloo Paratha.

100% WHOLE WHEAT BREAD WITH OLIVE OIL

Makes enough dough for at least four 1-pound loaves. The recipe is easily doubled or halved.

Ingredients:

7 cups Whole wheat flour

1 ½ tbsp granulated yeast,or packets

1 tbsp kosher salt

¼ cup vital wheat Gluten

31/2 cups Lukewarm water

½ Cup Olive oil

Method: Whisk together flour,yeast,salt and vital wheat gluten in a 5-quart bowl,or a lidded food container.Add the liquid ingredients and mix without kneading,using a spoon or a mixer.Cover(not airtight) and allow the dough to rest at room temperature until it rises and collapses,approximately 2 hrs.The dough can immediately  be used after the initial rise,though it is easier to handle when cold.Refrigerate in a lidded(not airtight) container and use it over 7 days.

Dust the surface of the refrigerated dough with flour and cut off a 1-pound piece and kneading  it a li’l quickly roll into a ball.Elongate it into a narrow oval and allow the loaf to rest loosely covered with plastic wrap for 90mins.If using fresh dough,allow it to rest for 40mins.

Preheat oven at 450F.Place an empty metal broiler tray on any other rack that won’t interfere with rising the bread.Brush li’l water on top of the bread just before baking.Slash loaf with 1/4inch deep parallel cuts using a serrated knife.Place inside the oven,pour a cup of hot tap water into the broiler tray and quickly close the oven.Bake for about 30mins until richly browned and firm.Cool on rack.

SOUTHERN FOCACCIA WITH ROASTED CORN AND GOAT CHEESE

Makes one medium size Focaccia (abt 10-12”)

Ingredients:

1 pound Whole wheat Bread dough (Use our basic pre refrigerated dough as above.)

1 ear fresh corn ,roasted/1/4 Cup frozen corn nibblets(I substituted this with canned corn)

1 ½ tsp chili powder

1 tbsp Olive Oil

1 medium Onion,chopped

1 for poblano pepper,seeded and stemmed and diced

1 tsp ground cumin

One 14-ounce can pureed or diced tomatoes

1 tsp Kosher salt

2 ounces semisweet goat cheese

1 tbsp fresh cilantro

Method: Heat olive oil over medium heat in a skillet.Add the onion and sauté until beginning to brown,add poblano pepper and continue cooking until softened.Add cumin and chili powder and cook for 2 mins.Add the tomato and salt and then cook for another 5 mins.Preheat oven to 425F.Place an empty broiler tray on any of the rack that wudn’t interfere with the focaccia.

Dust the surface of the refrigerated dough with flour and cut off 1-pound piece.Stretch the surface of the dough and roll into a ball.Flatten it into ½ to ¾” thick round using hands/rolling pin.Cover with a plastic wrap and cool for 20mins.Cover the surface of the dough with the sauce,leaving a narrow border at the edge.Dot the surface with pieces of goat cheese and finish with roasted kernels.Place the focaccia in the oven.Pour 1 cup of hot top water into the broiler tray and quickly close the oven door.

Bake for 25mins until the crust has browned.Remove the focaccia from the oven and sprinkle with cilantro.Cut into wedges and serve warm.

ALOO PARATHA (POTATO AND PEA-STUFFED FLATBREAD)

Makes one Aloo Paratha

1 pound of pre refrigerated Whole wheat bread as per the first recipe

2 medium  potatoes,boiled and mashed

½ TbspGhee(melted) for brushing the top

1 ½ tbsp oil

1tsp Cumin Seeds

1 medium onion(chopped)

2 tsp Chilli Powder

As per taste ,Salt

Sugar – a pinch

Cilantro  l’il

1 tsp curry powder+ for sprinkling

½ tsp kosher salt

½ cup frozen or fresh peas

Filling – I had made some Samosa’s(an Indian appetizer made with potato filling covered with a dough made of A.P flour and wheat flour) and used up the remaining filling for the Paratha.This is how I made it – Heat oil in a pan,add cumin seeds ,onion and sauté until translucent.Add mashed potatoes and peas.Add Chili,Curry powder,sugar and salt, cook for 2mins.Garnish with Cilantro and set it aside.

Dust the surface of the dough with flour.Using a rolling pin,roll the dough into a 1/8” thick round.Cover half of the dough with the filling. Using a pastry brush,wet the ends of the dough with water.Fold the bare side of the dough over the potato mixture and seal the border by pinching it closed with your fingers.Brush the top with Ghee and sprinkle l’il curry powder.Cut three slits on top crust and place it in the preheated oven.Pour a cup of hot water into the broiler tray and quickly close the door.Bake for 25mins or until golden brown.Serve this with Indian Pickles and Yogurt.

Verdict:  A good bet to keep you fit.There is no compromise to the taste.You cant ask for anything more,if the taste is not compromised and the caloric value is low.Focaccia was more like a pizza which I liked the most.The crust is perfect.The next time I make this,I plan to roll it out much thinner to get a thin crust.Baking Aloo Paratha is something that I would never dreamt off.It was wonderful.I think one should have an acquired taste for wheat bread,not all prefer this. It is not the best bread I would personally like but just because it’s healthy I wouldn’t mind baking this often.Healthy Bread is the way to go!

Michelle,thanks so much!

Danish Dough-(called the D`etrempe)
1 ounce fresh yeast or a tbsp active dry yeast
½ whole milk
1/3 cup Sugar
Zest of 1 orange,finely grated
1 ½ tsp Vanilla Extract
2 large eggs,chilled
¼ Cup fresh orange juice
3 ¼ cups All Purpose Flour
1 tsp salt

For the Butterblock(called the Beurrage)
2 Sticks butter,unsalted
¼ Cup All Purpose flour

Filling –
3 Pears ,peeled and finely chopped
½ C Sugar
1 tsp Ground cinnamon
½ tsp Vanilla extract
¼ Cup lemon juice
2 tbsp butter

For the Egg wash –
1 large egg plus 1 large egg yolk

Dough – Combine yeast and milk in a bowl of standing mixer,mix on low speed.Slowly add sugar,orange zest,vanilla extract,eggs and orange juice and mix well.Combine flour and salt and li’l by li’l .Knead the dough for five mins more until smooth. Add a li’l more flour if its sticky.Wrap in plastic and refrigerate for 30mins.

Butter Block – Combine butter and flour in a mixer.Cream on medium speed until smooth and lumpy.Set aside at room temperature.You should it end up with fully creamy texture,which should be easy to spread.
Once the Dough is chilled,transfer it to a work surface.Using a rolling pin,roll the dough into a rectangle (close to 18x13inches) and ¼ inch thick. L’il dough can help if its still sticky.Spread butter evenly over the center and right thirds of the dough.Fold the left edge of the dough to the right, covering half of the butter block.Fold the right third of the rectangle over the center right.This is the first turn.

Place this on a baking sheet ,wrap in a plastic film and refrigerate for 30mins.Place the dough again on a floured surface, the open ends should be on your right and left.Roll again to a rectangle, fold the left third of the rectangle over the center third and the right third over the center third.This is the second turn. Again refrigerate the dough for 30mins.Roll out,turn and refrigerate the dough two more times,for a total of four more times.Refrigerate the dough after the final turn for at least five hours to overnight.The Danish dough is ready to use.

Filling – Toss the pears with all ingredients except butter.Melt butter over medium heat.Saute the pear mixture intil soft and caramelized.Cool it.(The original recipe called in for Apple Filling)

Make the Braid – Line a baking sheet with parchment paper. Roll the dough into a 15x20inch rectangle,1/4inch thick. Place it on the baking sheet.Create a fringe down one long side of the pastry by making parallel,5 inch long cuts with a knife,spacing them 1 inch apart.Repeat on opposite side.Spoon the filling down to the center of the rectangle.Starting at one end,fold the strips of fringe over the filling,alternating one by one,right,left,right and so on.When the last strips have been folded,trim them neatly.

Egg Wash – Whisk together egg and yolk in a small bowl.Using a pastry brush,lightly coat the braid with the egg wash.

Bake - Cover the braid with plastic film and allow it for proofing for about 2 hours,or until doubled in volume or light to the touch.Preheat the oven at 400F.Place on the center rack and bake for 10 mins.Rotate the pan from back to front,turn the oven temperature down to 350F and bake for 8-10mins.The original recipe called in for 15-20mins,but mine was done in less than 10 mins.Cool and serve the braid.The cooled braid can be wrapped tight and stored refrigerated for upto 2 days or freeze for a month.

Verdict – Aesthetic looks makes it all the more appealing.Good texture makes it all the more intriguing. This pastry tastes and looks best when it is filled with a fruit filling that isn’t very juicy.I love love loved it A must try recipe!

For now its “Tomato and Onion Cottage Bread” which I had made few days back.When I baked this for the first time I felt the top was a li’l soggy compared to the one I made the second time as it was underbaked.So by trial and error I work things out. If I am not sure of any recipe,I work with small portions first to ensure I don’t waste much.

Photo Courtesy – Friend R,who is an amazing Photographer,you may check his site here
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Recipe Source - The complete book of Home Baking by Heilie Pienaar, gifted to me by my cousin H.

Preparation Time 1 hr(including one hour of baking)

Makes one large round Bread

Filling:

1 tbsp Olive oil

1 Medium onion,finely chopped

1 clove garlic,crushed

3 medium tomatoes,skinned and chopped

1 tbsp chopped fresh oregano or a tsp ground black peper to taste

A tsp salt

Bread:

4 C bread flour

1 tsp salt

A tbsp caster sugar

2 tsp easy blend yeast

A tbsp olive oil

200 ml warm milk

Method: For Filling – Heat oil in a heavy sauce pan and Saute onion and garlic until soft.Add tomatoes and seasoning.Simmer for ten minutes or until tomatoes have softened and most of the liquid has evaporated.Leave it cool slightly.

For Bread: Sift flour and salt into a bowl.Add sugar,yeast and one third of the tomato filling.Mix,Add oil and enuf milk and mix it to a soft dough.Knead the dough on a lightly floured surface until smooth and elastic.Place dough in a oiled bowl,cover and leave it to rise in a warm place until double in size.Turn dough into a lighly floured surface and knead until smooth.Shape into a round and place on a greased baking tray.Cut a large cross in top of the round and fill with remaining tomato filling.Leave to prove in a warm place to double in size.Bake in preheated oven at 350F for 40-45 mins, or until loaf sounds hollow when tapped on base.And here it is:)

And a small piece…

Verdict: This one is a perfect for an evening snack or morning breakfasts.Usually breads are too plain,the Onions and tomatoes in this recipe surely adds a zing to the taste.These breads taste bests when eaten the same day its baked.