Pogacha, also spelled pogača, is a white bread that Serbians, Croatians, Macedonians and other Balkans, Turks and Hungarians all claim as their own.
It is similar to Italian Vienna bread in texture and flavor -- soft crust, fine crumb -- and there are as many recipes for it as there are shapes, although round is traditional.
Course Baking, Breakfast
Cuisine Serbian, Worldwide
Keyword Bread
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4serving
Calories 428kcal
Ingredients
1cupmilk
1/4cupbutter
1packageactive dry yeast
2tbspsugar
5cupsall-purpose flour(plus additional for shaping)
1cupsour cream
1/4cupvegetable or canola oil
1large egg(slightly beaten)
1tspsalt
Instructions
Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.
Measure 5 cups flour into working bowl of a stand mixer fitted with the paddle attachment. Add milk-yeast mixture, sour cream, oil, egg, and salt. Mix well.
Switch to the 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. See this quick tip for faster rising.
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 the instant-read thermometer registers 190 degrees. Remove from oven and place on cooling rack.