Pogacha Bread
A utilitarian round white bread, Pogacha is a staple accompaniment for meals on Serbian, Croatian, and Macedonian tables.
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Instructions
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Scald milk, add butter, and cool to lukewarm; then stir in yeast and sugar until dissolved.
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In a stand mixer, combine 5 cups flour, the milk mixture, sour cream, oil, egg, and salt; mix well with the paddle.
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Switch to a dough hook and knead on medium-low for 5 minutes until the dough is smooth and elastic.
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Transfer dough to a large greased bowl, flip to coat, cover, and let rise until doubled.
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Preheat oven to 350 F.
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Punch down the dough and place it into a greased 10-inch round pan or form a 10-inch round loaf on parchment paper.
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Score the top of the dough three times, optionally in an "X" pattern.
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Bake for about 1 hour, or until the internal temperature reaches 190F.
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Remove from oven and cool on a rack.
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Serve with butter, ajvar, or kajmak.