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Granny White
Grease the baking dish and dust with bread−crumbs; carefully transfer
the potica into the dish, the covering ("last") edge should be at
the bottom. Cover the dish with cloth and set in a warm place −−
potica should rise to twice its size before baking. Put potica in
the warmed−up oven and bake for 1 hour; if the top starts to turn
very dark brown, cover with paper.
Baked potica should be removed from the baking dish immediately
(if you've greased and dusted the dish properly, you just need to
turn it over onto an appropriate plate). Dust warm potica with
vanilla−scented castor sugar −− but do not cut until completely
cooled (traditionally, potica was always baked a day before it was
served).
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