Pogaca Ala Zoran
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 ml water, lukewarm
- 1 ½ tablespoon salt
- 30 g yeast, fresh
- 0.5 teaspoon ½ sugar
- 125 g butter
- 1 kg flour (type 550)
Print Recipe
Pin Recipe Instructions
- This bread takes a little time, but it`s worth it!
- First, crumble 2/3 of a yeast cube into a bowl. Then add the salt and sugar to the crumbled yeast. Now mix the yeast with the salt and sugar until the yeast becomes liquid. And then about 400 ml of lukewarm water are added and stirred.
- Now leave this mixture covered for 10-15 minutes (during this time the yeast is literally delighted! It bathes in a warm sugar solution and is then really ready for later work).
- After this time you add some of the flour to the dough and stir until the dough is viscous. Now let the butter melt in a small saucepan and stir it into the viscous dough! Caution: Do not stir the butter into the dough too hot, otherwise there is a risk that the yeast will die!
- Add the remaining flour and knead by hand to form a smooth dough (until the bowl is clean). If the dough is still too sticky, add a little more flour. You cover the dough and let it rise for 90 minutes. It should have risen wonderfully after this time.
- Then knead the dough again thoroughly, form a round loaf from it and place it on a baking sheet lined with baking paper. Cut this loaf in a cross shape, then cover the dough and preheat the oven (190 ° C). The dough can rise a little while the oven is heating up.
- The bread is ready when the dough turns golden yellow (but do the prick test with a wooden stick to see whether the dough is really through !!!)
- After the bread is baked, moisten a cloth and place it on the hot loaf for about 30 minutes. After 30 minutes, the bread can be cut or, as is the case with us, broken.
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