Best Serbian Pogacha Bread Recipes

SERBIAN "POGACHA" BREAD

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.

SERBIAN LENTEN POGACHA BREAD RECIPE

Steps:

• In a large bowl, dissolve yeast in warm water. Add salt, sugar and oil and stir until completely mixed. Add flour and mix until a cohesive dough forms. Knead until smooth. Place dough in a greased bowl, cover and let rise in a warm place until doubled.
• Heat oven to 300 degrees. Turn dough out onto a lightly floured surface and shape into a flat round. Transfer to a sheet pan that has been lined with parchment paper. Prick loaf all over with a fork. Rub top of bread with oil. Let stand, uncovered, 15 minutes in a warm place. Bake 30 minutes or until an instant-read thermometer registers 190 degrees. Let cool completely on a wire rack before cutting.