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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 1 1/2 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.