5 : lg Baking potatoes, peeled and
Thinly : Thinly sliced
4 : lg Red potatoes, unpeeled and
Thinly : Thinly sliced
1 : ts Minced garlic
1 : tb Fresh thyme leaves, chopped,
Or : Or 1 tsp. dried
1 : ts Salt
1/4 : ts Pepper
8 : oz Gruyere cheese, shredded
1 : Can chicken broth (3 3/4oz)
2 : tb Butter cut into small pieces
1 : /2 c Raw potato; peeled, sliced
-thin : -thin
2 : c Ham; cubed
1/2 : c Green pepper; chopped
2 : Green Onions; Chopped
0: Stir sugar, salt and butter into hot milk; cool to lukewarm
1: (A drop sprinkled on wrist will not feel hot
2: ) Sprinkle yeast over warm water in large bowl; stir to dissolve
3: Stir in lukewarm milk mixture
4: Add 2 eggs and 2 1/2 cups flour; beat at high speed with electric mixer
5: With a wooden spoon gradually beat in remaining 2 cups flour
6: Knead with hand until dough is stiff enough to leave side of bowl
7: Place dough in lightly greased large bowl
8: Turn the dough over to bring up greased side
9: Cover with a towel; let rise in warm place (85 F), free from drafts, until double in bulk, about 1 hour
10: Make filling in medium bowl
11: Beat eggs slightly; add nuts, brown sugar, 1/3 cup butter, cinnamon and vanilla
12: Stir filling to blend well
13: Shape dough; punch down dough
14: On lightly floured surface turn out dough; cover with bowl and allow to rest for 10 minutes
15: Roll out to a rectangle 30 inches long by 20 inches wide
16: Spread with filling, to 1 inch from the edge
17: Starting from wide side, roll up tightly, as for jelly roll
18: With palms of hands, roll back and forth so that roll is even all over
19: On large greased cookie sheet, form roll into a large coil, seam side down
20: Let rise in warm place (85 F), covered with towel, free from drafts, until double in bulk, about 1 hour
21: Preheat oven to 350 F and brush the roll with the melted butter
22: Bake 35 to 40 minutes until golden
23: Cool on wire rack
24: Slice crosswise 1/4 inch thick
25: Makes a 4 pound loaf
26: Source: Cathy Arkovich "Our Favorite Recipes" St
27: Anthony Croatian Church Women's Guild Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
28: synapse
29: com/~gemini