Recipe - Potica Pt 2

See part 1

the dough is in the flour. Use only highquality, fine grain wheat flour,
very dry (traditionally, flour was kept in a warm corner on the top of
Slovenian traditional bread oven to keep it dry and warm for use). Make
sure that the flour is warmed up making good potica requires a bit of
suffering: you should prepare it in a very hot kitchen, otherwise the yeast
or the dough may "catch cold" and the potica won't rise properly.
Posted to Digest breadbakers.v097.n075 by snardo@onramp.net on Nov 23,
1997