Pogacha is a type of bread baked in the ashes of a fireplace, and later on in the oven. This bread is found in the cuisines of the Balkans and Turkey. I found it after searching high and low for a great bread to bake for my homemade panini. I tried maybe a dozen bread recipes over the years just to get it right. I needed a bread that was light and airy that you could press using a panini press and wouldn’t get too hard to chew or too thick to eat.
Ingredients
- 2/3 cup milk
- 1/3 cup water
- 1 ½ teaspoons white sugar
- 2 ½ teaspoons active dry yeast
- 2 cups bread flour
- ½ teaspoon salt
- ¼ cup olive oil, or as needed
Directions
Step 1
Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
Step 2
Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
Step 3
Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
Step 4
Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten balls out into thick rectangles. Place rectangles of dough onto a greased baking sheet. Brush tops with a thin coat of olive oil. Let rest for 20 minutes.
Step 5
Preheat the oven to 350 degrees F (175 degrees C) while dough rests.
Step 6
Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the tops of rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.
Tips
For an Italian taste, I add 1/8 cup of one or more of the following: rosemary, thyme, basil, garlic powder, onion powder, and sometimes cut-up Kalamata olives. I top bread with thin onion slices, mozzarella, and Parmesan cheese.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 296 | |
% Daily Value * | |
Total Fat12g | 16% |
Saturated Fat2g | 10% |
Cholesterol3mg | 1% |
Sodium249mg | 11% |
Total Carbohydrate38g | 14% |
Dietary Fiber2g | 6% |
Total Sugars3g | |
Protein8g | |
Vitamin C0mg | 1% |
Calcium47mg | 4% |
Iron3mg | 14% |
Potassium137mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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