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
- 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
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.
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.