SOFT AND CHEWY BALKAN BREAD
Pogaca (Bosnian/Croatian) or pogacha is a type of bread baked in the ashes of the fireplace, and later on in the oven. This bread is found in the cuisines of the Balkans and Turkey. So I searched high and low for a great bread to bake for my homemade panini. I tried maybe a dozen bread recipes over the years just to get it right. I needed a bread that was light and airy that you could press using a panini press and wouldn't get too hard to chew or too thick to eat.
Provided by Courtney Lynn Hernandez
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h5m
Yield 5
Number Of Ingredients 7
Steps:
- Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
- Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
- Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
- Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C) while the dough rests.
- Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the top of the rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 38.4 g, Cholesterol 2.6 mg, Fat 12.3 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 2 g, Sodium 248.5 mg, Sugar 2.9 g
POGAčA
Pogača, also called poğaça, pogace, pogácsa, pagáče, pohagata, pogacha is the traditional bread that can be found on all the tables in the Balkans.
Provided by Vera Abitbol
Categories Bread
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat the milk and add the butter. Cool to a warm temperature of 95 F (36 C).
- Add the yeast and sugar and mix until dissolved.
- Leave to rise in a warm, draft-free place for 15 minutes.
- Add the flour into the bowl of a stand mixer and dig a well in the center. Add the mixture of milk and yeast, sour cream, oil, lemon juice (or vinegar) and egg to the center of the well.
- Using the dough hook, knead at medium speed for 3 minutes. Add the salt and knead again for 5 minutes. Cover the dough with a cloth and let it rise for an hour in a warm place, away from drafts.
- On a lightly floured work surface, punch the dough and divide it into two pieces.
- Place each piece of dough in a greased pastry ring, about 5 inches (12 cm) in diameter and flatten by hand, or form two round loaves by hand of about 5 inches in diameter.
- Using a sharp knife, draw a cross on top of the dough.
- Allow the dough to rise in a warm, draft-free place for 15 minutes.
- Heat the oven to 350 F (175 C).
- Bake both loaves for about 50 minutes.
- Remove from the oven and place the buns on a cooling rack.
SERBIAN "POGACHA" BREAD
"Pogacha" is a hearty white bread claimed by Serbians, Croatians and Macedonians. There are as many recipes for it as there are shapes. This one-rise recipe produces a round loaf. Posted for ZWT 4 Eastern Europe region.
Provided by diner524
Categories Yeast Breads
Time 1h15m
Yield 1 round loaf, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.
- Measure 5 cups flour into work bowl of a stand mixer fitted with the paddle attachment. Add milk-yeast mixture, sour cream, oil, egg and salt. Mix well.
- Switch to dough hook and knead on medium-low for about 5 minutes or until dough is smooth and elastic. Turn out into a large greased bowl. Flip dough over to grease both sides, cover and let rise until doubled.
- Heat oven to 350 degrees. Punch down dough and place in a 10-inch round greased pan with high sides (about 3 inches) or handshape into a 10-inch round and place on a parchment-lined baking sheet.
- Using a sharp knife or a "lame," slash top of dough three times. Some make an "X" on top. Bake about 1 hour or until instant-read thermometer registers 190 degrees. Remove from oven and place on cooling rack.
Nutrition Facts : Calories 990.5, Fat 41.6, SaturatedFat 17.7, Cholesterol 115.4, Sodium 780.6, Carbohydrate 131.1, Fiber 4.8, Sugar 8.8, Protein 21.9
POGACA (SERBIAN BREAD)
Nice, simple Serbian flat bread. Posted in response to a recipe request. (Prep. time does not include rising time)
Provided by Manda
Categories Yeast Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Dissolve yeast in warm water.
- Add sugar oil and egg.
- Gradually stir in flour until combined and soft dough forms.
- Knead in bowl for 1 minute.
- Place dough in greased bowl, cover, and let rise until doubled.
- Roll on floured board into large, slightly flattened circle.
- Prick with fork all over.
- Brush top with oil or butter and let sit 20 minutes.
- Bake for 30 minutes, or until lightly browned.
Nutrition Facts : Calories 2155.2, Fat 50.5, SaturatedFat 7.6, Cholesterol 211.5, Sodium 90.1, Carbohydrate 363.4, Fiber 14, Sugar 26.7, Protein 55.5
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