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.

• Ready In: 1 hr 15 mins
• Serves: 4-6
• Yields: 1 round loaf

Ingredients

• 1  cup milk
• 1⁄4 cup butter (1/2 stick)
• 2 1⁄4 teaspoons active dry yeast
• 2  tablespoons sugar
• 5  cups flour, plus additional for shaping
• 1  cup sour cream
• 1⁄4 cup  vegetable oil (or canola oil)
• 1  large egg, slightly beaten
• 1  teaspoon salt

Directions

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.