Pogacha Bread - Dad's Version
This is a printed copy of the Pogacha that my dad has been making, along with what appears to be some updates he has added with pen. I believe he probably obtained a copy of this recipe from my aunt, and that recipe was likely based upon a hand-written version that my grandparents tended to bake. I will add them all here eventually for comparison, but here is this version for now.
Author: Christopher Kosovich
Ingredients
- 5 lbs. bread flour sifted on the table
- Scald 1 cup milk, cool to lukewarm - approximately 105 degrees
- Sprinkle 3 pkg. active dry yeast plus 1 tbsp. sugar sprinkled over it. (3 pkg. makes a higher and lighter pogacha)
- Sprinkle 1½ to 2 tsp. salt and 2 (scant) handfuls of sugar over flour
- Mix
Instructions
- Warm 2 Cups milk plus 2 Cups water.
- Add 2 tbsp. oil.
- Mix 2 eggs into combined milk and yeast mixture and beat.
- Add flour mixture.
- Mix dough with hands, adding milk gradually.
- More water may be needed (make sure it is lukewarm).
- Knead as necessary for 10 to 15 minutes until it doesn't stick to fingers.
- Sift flour on top and cover, letting the dough rest for 20 minutes by putting it into pan form shape to size to the pan now.
- Rub bottom of pan with oil.
- Sprinkle with corn meal.
- Press bread dough into pan.
- Turn dough upside down into pan.
- Cover.
- Let rise 40 minutes in warm place.
- Sprinkle milk over bread after it rises.
- Stick with fork.
- Bake 350 degrees for about 45 minutes
- (Put on half hour) Place aluminum foil over bread first 20 minutes to keep from turning too brown.
Notes
Please note at this time the ingredient listing and instructions are a bit of a mess. I will return to iron out those details but this is pretty close to how it was typed on the sheet I have in hand at the moment.
More updates to follow.
More updates to follow.