| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Croatian |
Breads |
1 |
Pogaca |
INGREDIENTS
| 1/4 |
c |
Fat |
| 2 |
lb |
Plain flour |
|
|
Salt |
| 2/3 |
c |
Yeast cake |
| 1 1/3 |
c |
Water |
INSTRUCTIONS
Rub fat in 1-1/2 pounds flour; add salt and yeast previously dissolved in a
little lukewarm water and mix. Knead well, occasionally sprinkling the
dough with the remaining flour. Dough must be neither stiff nor soft. Roll
the dough out into the size and shape of a round baking dish. Oil or grease
and flour the baking dish and place the dough in it. Cover. Let it rise for
15 minutes. Prick with fork, starting 1 inch from the edge and making
circles spaced 1 inch from another. If desired, brush with egg yolk. Bake
in a hot oven (425 F) about 1 hour. When it is half done, set the oven on
moderate. Serve Pogaca cut into a long narrow strip.
Pogaca is often served hot as an appetizer instead of bread. Hot pogaca
filled with sour cream is considered a particularly delicious specialty.
Source: Lubica Blekic "Our Favorite Recipes" St. Anthony Croatian Catholic
Church Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Been taken for granted? Imagine how God feels”