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Serbian Lenten Pogacha Bread Recipe

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Serbian Pogacha Bread

Serbian Pogacha Bread

© Flickr by Dviribedvakumpira
This recipe for Serbian Lenten pogacha (POH-gah-cha), also known as pogaca, uses no eggs, milk or butter, so it is perfect for a fasting meal, like the period before Easter and during Advent. Compare this with a nonfasting pogacha recipe.

Makes 1 Serbian Lenten Pogacha Bread

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

  • 1 1/4 cups warm water (not more than 110 degrees)
  • 1 package active dry yeast
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 2 tablespoons oil
  • 3 1/2 cups all-purpose flour

Preparation:

  1. In a large bowl, dissolve yeast in warm water. Add salt, sugar and oil and stir until completely mixed. Add flour and mix until a cohesive dough forms. Knead until smooth. Place dough in a greased bowl, cover and let rise in a warm place until doubled.

  2. Heat oven to 300 degrees. Turn dough out onto a lightly floured surface and shape into a flat round. Transfer to a sheet pan that has been lined with parchment paper. Prick loaf all over with a fork. Rub top of bread with oil. Let stand, uncovered, 15 minutes in a warm place. Bake 30 minutes or until an instant-read thermometer registers 190 degrees. Let cool completely on a wire rack before cutting.
User Reviews

Reviews for this section have been closed.

 1 out of 5
Bread?, Member Lukashevich

This recipe is absolutely horrible. Way too much salt, not enough sugar for the yeast to rise properly. Those are just two problems; there is also the problem of cooking temperature and cook time. Would not recommend this recipe, whatsoever!

3 out of 5 people found this helpful.

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