AUSTRIAN POVITICA
1 batch of bread dough, white or wheat
1 ½ to 2 lbs. bacon
1 lb. chopped walnuts
2 Tbs. sugar
6 eggs
Follow instructions for any simple white bread recipe up to the first rising. While it is rising, chop uncooked bacon into small pieces, and fry until cooked, but not crisp. Drain and set aside. After dough has doubled, punch down dough and knead for 3 minutes to work out the air bubbles. Roll out onto a large lightly floured counter or cloth to 24" by 20", about ¼“ thick. Spread bacon bits evenly over dough, then sprinkle the sugar on top, followed by the walnuts. Beat the eggs thoroughly and pour over filling and dough.
Roll up the dough lengthwise jellyroll style. Pull slightly on the dough to get a tight roll, but be careful not to tear holes in the dough. Seal the edges, then coil into an oval loaf with the two edges tucked into the center (see photo). Place in a lightly greased 9" x 13" x 2½” loaf pan. Cover with a clean cloth and let rise in a warm place until doubled in bulk, about 50 minutes.
Preheat oven to 450°. If any of the egg mixture has leaked out during rising, brush this over the top of the loaf for a glaze. (In any case, get as much of the egg out of the bottom of the pan as possible, or it will cause the bottom crust to burn.) Bake for 10 minutes at 450°, then reduce heat to 350° and bake for about 40 minutes, or until nicely browned. If the bread begins to brown too much on top, cover the loaf lightly with aluminum foil until the last 10 minutes of baking. If your oven doesn’t bake evenly, turn the pan around at least once during the baking process to ensure the bread is being baked thoroughly on all sides.
1 batch of bread dough, white or wheat
1 ½ to 2 lbs. bacon
1 lb. chopped walnuts
2 Tbs. sugar
6 eggs
Follow instructions for any simple white bread recipe up to the first rising. While it is rising, chop uncooked bacon into small pieces, and fry until cooked, but not crisp. Drain and set aside. After dough has doubled, punch down dough and knead for 3 minutes to work out the air bubbles. Roll out onto a large lightly floured counter or cloth to 24" by 20", about ¼“ thick. Spread bacon bits evenly over dough, then sprinkle the sugar on top, followed by the walnuts. Beat the eggs thoroughly and pour over filling and dough.
Roll up the dough lengthwise jellyroll style. Pull slightly on the dough to get a tight roll, but be careful not to tear holes in the dough. Seal the edges, then coil into an oval loaf with the two edges tucked into the center (see photo). Place in a lightly greased 9" x 13" x 2½” loaf pan. Cover with a clean cloth and let rise in a warm place until doubled in bulk, about 50 minutes.
Preheat oven to 450°. If any of the egg mixture has leaked out during rising, brush this over the top of the loaf for a glaze. (In any case, get as much of the egg out of the bottom of the pan as possible, or it will cause the bottom crust to burn.) Bake for 10 minutes at 450°, then reduce heat to 350° and bake for about 40 minutes, or until nicely browned. If the bread begins to brown too much on top, cover the loaf lightly with aluminum foil until the last 10 minutes of baking. If your oven doesn’t bake evenly, turn the pan around at least once during the baking process to ensure the bread is being baked thoroughly on all sides.