|Nutritional Guidelines (per serving)|
|Servings: 1 10-inch loaf (4 to 6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 2g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pogacha, also spelled pogača, is a bread that Serbians, Croatians, Macedonians and other Balkans, Turks, and Hungarians all claim as their own. It is similar to Italian or 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. All are rustic breads made with white or whole wheat flour or a combination of the two. Some have a potato or cabbage filling and herbs or seeds like dill and sesame mixed in with the flour.
This one-rise recipe produces a round loaf. Compare it to fasting pogacha, a recipe that contains no eggs, milk or butter and is suitable for consumption during Christian Orthodox Great Lent, a time of fasting and strict dietary requirements.
Gather the ingredients.
Scald milk and add butter. Allow cooling to lukewarm temperature. Add yeast and sugar and stir until dissolved.
Measure 5 cups flour into the bowl of a stand mixer fitted with the paddle attachment. Add milk 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 to grease both sides, cover and let rise until doubled. You can use a microwave oven for faster rising.
Heat oven to 350 F. Punch down dough and place in a 10-inch round greased pan with high sides (about 3 inches) or hand-shape into a 10-inch round loaf and place on a parchment-lined baking sheet.
Using a sharp knife or a scoring lame, score the top of dough three times. Some make an "X" on top.
Bake about 1 hour or until the instant-read thermometer registers 190 F.
Remove from oven and place on cooling rack.
- As you can imagine, every cook makes pogacha their own way, so they can be found in different textures, flavors, sizes, and heights. Some have a crumbly scone-like texture while others are more like tender white bread.
- In Bulgaria, where the bread is known as pogačice, it is more of a puff pastry affair and often served hot as an appetizer filled with sour cream or curd cheese or Bulgarian feta cheese. This is also popular in Turkey.
- In Hungary, for example, pogácsa are made from either short dough or yeast dough. There are dozens of shapes and sizes; round is the most traditional.
- A multitude of add-ins can be found either in the dough or on it: fresh cheese, aged cheese, pork cracklings, sautéed cabbage, pepper, paprika, garlic, red onion, caraway, or sesame, sunflower or poppy seeds.