How to Make Povitica
Step #3: After the warm milk has cooled, whisk in the melted butter, 3 tablespoons of sugar, and salt. One thing I’m trying to do more is make bread! I love eating it (I mean, who doesn’t?), but I want to get better at making it from scratch. If you’re interested too, I recommend trying my Pan de Agua recipe first; it’s a great starter bread. However, if you’re feeling ambitious, give this Povitica recipe a go! If you’re a bread connoisseur, in addition to this Povitica recipe, you must also try my Easy Rustic Olive Bread, Lemon Poppy Seed Summer Squash Bread, and Honey and Herb Bread! Step #8: Then, add the vanilla and egg yolk and pulse until the filling is well combined. Keep the mixture at room temperature until you are ready to spread it onto the dough. Step #9: Spray a 9×5 loaf pan with non-stick cooking spray and set it aside. Roll out the dough to roughly 20” x 8” in size. Ensure the dough isn’t too thin so you can add the filling and roll it without issue. Step #13: Bake for 15 minutes at 350 degrees Fahrenheit (177 degrees Celsius), then lower the oven temperature to 300 degrees Fahrenheit (149 degrees Celsius). Bake for another 45 minutes. Step #14: After 30 minutes of cooking (15 at 350 and 15 at 300 Fahrenheit; 177 and 149 Celsius), if the loaf starts to turn brown, cover it with aluminum foil for the remainder of the baking time.
More Bread Recipes to Love
Easy Brazilian Cheese Bread (Pão de Queijo) Savory Irish Soda Bread Indian Naan Bread Classic Rosemary Focaccia Spiced Pear and Pistachio Bread Rosemary and Red Onion Focaccia
