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Serbian Lenten Pogacha Bread

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This recipe for Serbian Lenten pogacha, also known as pogaca, uses no eggs, milk or butter, so it is perfect for a fasting meal, like the period before Easter and during Advent. Compare this with a nonfasting pogacha recipe.

Serbian Lenten Pogacha Bread

This recipe for Serbian Lenten pogacha, also known as pogaca, uses no eggs, milk or butter, so it is perfect for a fasting meal, like the period before Easter and during Advent.
0 from 0 votes
Prep Time: 1 hour
Cook Time: 30 minutes
Author: The Cook

Ingredients

  • cups warm water , not more than 45°C
  • 1 package active dry yeast
  • 2 teaspoons salt
  • ¾ tablespoon sugar
  • tablespoons oil
  • cups plain flour (all-purpose flour)

Instructions

  • 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 150°C.
  • 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 a thermometer registers 90°C. Let cool completely on a wire rack before cutting.
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