Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

"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.

Ingredients Nutrition


  1. Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Most Helpful

Loved this bread! It had a different texture than the other breads I have been making and had a slightly sweet taste. It was very easy to make and since the KitchenAid did all the kneading I managed to make bread without getting flour all over! We enjoyed it with some soup for dinner. (8)

JPsBarbie November 28, 2011

Just lovely, lovely, bread, with a wonderful crumb! Soft, yet slices and holds together perfectly. I threw it all in my bread machine on dough (after scalding the milk and melting the butter), and it worked out perfectly. The decadent smell woke DH from a sound sleep! This is definately a keeper! Thanks for posting, diner - and thanks for recommending it in Best of 2010, gailanng!

Katzen February 21, 2011

This is defintely a Five-Star recipe! So easy to make using a stand mixer, and the texture is wonderful! I make this often - Thank you for sharing.

Beth A. December 12, 2010

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