The next time I saw pogacha mentioned was when I was researching ajvar for my Ethnic Idaho blog. Ajvar is a lovely vegetable spread made with roasted red peppers, garlic and eggplant. Spread on a slice of pogacha bread, it is a great way to bridge the distance between lunch and dinner. Since I had just tested several recipes for ajvar and was blessed with plenty of it, I decided that this was a great time to bake another pogacha!
|Ajvar and cream cheese on pogacha|
1/4 stick of butter
1 tablespoon of sugar
1 1/2 teaspoon of yeast
1/2 cup of sour cream
2 tablespoons of vegetable oil
1/2 teaspoon of salt
Measure the flour out in a bowl. Put the half-and-half in a cup, add the butter and warm in the microwave for 30 seconds to a minute: the milk should be warm but not boiling hot. Stir in the sugar and set aside to cool to lukewearm. In the meantime mix the yeast with the flour, then add the half-and-half/butter mixture. Slowly knead four or five times, then mix in the sour cream, the oil and the egg, each one separately until well incorporated into the dough. Finally knead in the salt and continue to knead until the dough comes together and is smooth and silky. Cover in an oiled bowl, and rest until doubled in size. Punch down, shape into a loaf or bake in a loaf pan, slash three times horizontally and bake in an 350F oven until golden brown, approximately 45 minutes.
|Pogacha, the Balkan beauty!|
Cool on a rack, slice and enjoy with a good stew or something else that requires a good sop-up bread. This bread also toasts nicely.