1/4 Photos of Serbian "pogacha" Bread
1 hr 15 mins
"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.
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- 1Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.
- 2Measure 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.
- 3Switch 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.
- 4Heat 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.
- 5Using 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.
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Nutritional Facts for Serbian "pogacha" Bread
Serving Size: 1 (216 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 990.5
- Calories from Fat 374
- Total Fat 41.6 g
- Saturated Fat 17.7 g
- Cholesterol 115.4 mg
- Sodium 780.6 mg
- Total Carbohydrate 131.0 g
- Dietary Fiber 4.8 g
- Sugars 8.7 g
- Protein 21.9 g