Artisan no-knead crusty loaf

ShadowsDad and Marko, I agree with you both about peasant food. Most of the Eastern European Jewish food that I was brought up with could be described that way but, boy, was it delicious.

Brian, have you tried dessert perogies? Stuffed with blueberries. You boil them then fry with butter and brown sugar or honey. I suppose anything can be wrapped in the dough like a perogie or ravioli. I trust your breakfast was good this morning?
Mark

Freddy, I love Jewish food - I have an Israeli friend and I've been over several times for Hanukah feasts and regular meals and its always been really good.
Mark

I have never done desert perogies but I have heard of them. The babushkas in the old country made prune filling too. The frying and sugared, sounds good. Next time I need to make additional dough and try some.

Actually, my breakfast was so large this morning I passed on the potica. I did have some last night however, and the wife had some for her breakfast. I forgot to take pix. But I'll have s lice with some tea for a light lunch and I'll take and post pix afterwards. My take on the addition of the marzipan log? It's not needed at all. The potica is so good without the almond that it simply detracts. But I'll have another taste and decide for sure if I'll ever do the marzipan again.

Edit:

The picture as promised.
[Image: DSC04313_zpsgeyldvu1.jpg]

I asked my wife how she liked it with the marzipan. She didn't dislike it, but said that it added nothing.