Yield: 1 Pogaca
|2 pounds||Plain flour|
|⅔ cup||Yeast cake|
Rub fat in 1-½ 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