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
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
SERBIAN POGACA
Steps:
- 1. Mix salt, sugar, yeast and water in a large bowl.
- 2. Add 3 cups flour & mix well (use large wooden spoon). Add 3 Tbsp. oil and mix well, dough will become very sticky. Add 2 cups flour and mix well (use hands).
- 3. Let dough rest in bowl about 5-minutes. Then take out and knead on lightly floured board for 5- minutes, until smooth.
- 4. Grease bowl with 1 tsp. of oil. Put dough in & spin so top & bottom is greased. Cover with plastic wrap & let it raise until doubled. To test if doubled - poke with two fingers into dough, if the holes stay the dough has doubled.
- 5. Take out dough and divide in half. Knead each part about 2-minutes, shape into round ball & flatten with hands to about a 1" high -7 or 8" diameter loaf. Prick with fork deep into dough all over. Makes 2 pogacas (this should be done on a large cookie sheet that has been greased with shortening). Cover & let raise until double.
- 6. Bake in a preheated 350 degree oven 25 to 30 minutes. Tap bottom, if it sounds hollow its done. Grease top with a little shortening, let cool on rack.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POGACA (FETA DUMPLINGS)
Those are great for breakfast and the afternoon tea!
Provided by iyigunler
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
- Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
- Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
- Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.
Nutrition Facts : Calories 210 calories, Carbohydrate 19.3 g, Cholesterol 62.2 mg, Fat 12.4 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 3.8 g, Sodium 345.8 mg, Sugar 2 g
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