3 cups brown sugar
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon ground cinnamon
4 cups all-purpose flour
1 1/4 cups water
12 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
Place the ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select a setting that allows the mixture to stretch, not fall over, yielding a firm crust. Chill in the refrigerator 8 hours or overnight, making sure that the liquid has absorbed before baking.
Preheat oven to 350 degrees F (175 degrees C).
Set the first layer of dough in the bottom of a lightly greased 9x5 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C) and spray oven roasting rack with cooking spray. Spread chocolate drippings evenly over the top of the crust, giving a 0.125 inch layer of chocolate between two layers.
Bake for 44 to 46 minutes in the preheated oven, until knife inserted in center comes out clean. Cool 10 minutes before removing from oven. Place second and third layers over the last layer. After removing the sides of the loaf from the pan, transfer them to wire racks to cool completely. Brush the bottom of the pan with water to remove excess moisture.
Pour caramel topping from freezer. Spread over the top of the loaf in perpendicular lines, spreading spread evenly.
I am Greek and this is NOT your typical karithopita! It is for sure not your typical karithopita; it is much, much richer in flavor and presentation. It is described as a biscuit, but it is really a celebration of foods like flamin' hotvas and cranberries! This cake is so delicious, super easy and so gorgeous. sec kicks up the flavor by gently stirring. read the instructions as per the wiki: wet the sugar with water first, THEN add the milk sequentially. i followed the recipe exactly adding only ONE Tablespoon of vanilla! and one teaspoon of fennel powder! i also used sour cream cheese which users defined as what they wanted. this is so wonderful! i can't wait to make thse things ag
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