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Serbian Pogacha Bread

User Rating 3.5 Star Rating (2 Reviews)


Serbian Pogacha Bread

Serbian Pogacha Bread

© 2008 Barbara Rolek licensed to About.com, Inc.

Pogacha is a white bread claimed by Serbians, Croatians and Macedonians. It is similar to Italian Vienna bread in texture and flavor 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 Ppgacha recipe.

Makes 1 (10-inch) round loaf

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 1 cup milk
  • 1/4 cup (1/2 stick) butter
  • 1 package active dry yeast
  • 2 tablespoons sugar
  • 5 cups all-purpose flour plus additional for shaping
  • 1 cup sour cream
  • 1/4 cup vegetable or canola oil
  • 1 large egg, slightly beaten
  • 1 teaspoon salt


  1. Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.

  2. 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.

  3. 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. See this Quick Tip for faster rising.

  4. 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.

  5. 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 instant-read thermometer registers 190 degrees. Remove from oven and place on cooling rack.
User Reviews

Reviews for this section have been closed.

 3 out of 5
origin of ""pogacha"", Member Georgiakofinas

The origin of the word ""pogacha"" is definitely an eastern term used by various eastern cultures to name various products made of dough. I don't think the Italian ""focaccia"" is related, or if it is, it did not originate there. The word is similar to the Turkish ""bogatsa"" or ""pogatsa"", which the Greeks also use to name a stuffed phyllo pastry that can either be savory with cheese, or sweet with a cream.

10 out of 17 people found this helpful.

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