Pogacha is a white bread claimed by Serbians, Croatians and Macedonians. It is similar to Italian Vienna bread in texture and flavour and there are as many recipes for it as there are shapes. This one-rise recipe produces a round loaf. Compare this with a fasting or Lenten Pogacha recipe.
- 1 cup milk
- ¼ cup butter
- 1 package active dry yeast
- 1½ tablespoons sugar
- 5 cups plain flour (all-purpose flour), plus additional for shaping
- 1 cup sour cream
- ¼ cup canola oil
- 1 large egg, slightly beaten
- 1 teaspoon salt
- 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 175°C. Punch down dough and place in a 25cm round greased pan with high sides (about 8cm) or hand-shape into a 25cm round and place on a parchment-lined baking sheet.
- Using a sharp knife, slash top of dough three times. Some make an "X" on top. Bake about 1 hour or until instant-read thermometer registers 90°C. Remove from oven and place on cooling rack.
Makes 1 x 25cm round loaf