Bread Pogacice

Unusually aromatic, delicate and very tasty homemade bread on wheat flour. Pogacice is a Serbian bread with original molding. Yeast dough flat cakes are generously bathed in a bath of melted butter, after which they are overlapped in the form of the sun. Such bread is very good freshly baked: it will pleasantly surprise you with its rich aroma and deep taste.

We use the highest grade wheat flour for the recipe for this pastry, and high-quality butter, with a fat content of at least 72%. No margarine or spread! Take milk of any fat content (I have 3.2%), and sesame is an optional ingredient (it can be replaced, for example, with poppy seeds, seeds, or not added at all).

Ingredients

• Wheat flour of the highest grade (400 grams)
• Milk (250 milliliters)
• Butter(100 grams)
• White sesame (1 tablespoon)
• Sugar (1 teaspoon)
• Fast acting yeast (1 teaspoon)
• Salt (0.5 teaspoon)

Directions

1. To prepare this aromatic and delicious homemade bread, we need the following ingredients: premium wheat flour, milk, butter, sugar, salt and yeast. Use sesame seeds to sprinkle the pieces, if desired.
2. Sift wheat flour (preferably twice) into dishes suitable for kneading and fermenting dough. Thanks to this technique, it will be saturated with oxygen and possible debris will leave.
3. Add sugar, fast-acting yeast and salt to the flour. Mix everything thoroughly with a fork, spoon or hand so that all dry ingredients are evenly distributed throughout the mixture.
4. We make a hole in flour and pour lukewarm milk into it. The liquid should never be hot, otherwise you just boil the yeast and it will die.
5. At the beginning of kneading yeast dough, you can simply stir all the products with a fork, spoon or hand so that the flour is moistened by absorbing the liquid. With a bread maker or dough mixer, the kneading process is greatly simplified and your work is minimized. You need to knead the dough with your hands for about 10 minutes and quite intensively. The electric assistant will cope for about 7 minutes. As a result, the yeast dough should become completely homogeneous, smooth, sufficiently soft and tender, elastic and completely non-sticky. Round the dough and put it in a bowl greased with a small amount of vegetable oil (not indicated in the ingredients) so that it does not stick to the dishes during fermentation. We send the dough to heat for 1-1.5 hours or until it increases in volume by 2-2.5 times.
6. When the yeast dough rises well (it fermented for me for 1 hour and 20 minutes), becomes even more tender and fluffy, it's time to move on to the molding stage.
7. We cut the dough into pieces and round them - I have 12 pieces.
8. Forming is very simple and straightforward: with the palm of our hand we beat the dough into a cake several times to remove excess air - there are no big pores in the finished Pogacice bread.
9. In a suitable container, melt the butter in advance and let it cool to a slightly warm state. We bathe each piece in an oil bath.
10. We put all the cakes with an overlap in a baking dish. Pour the remnants of the melted butter over the workpiece and sprinkle with sesame seeds.
11. We give the future bread to stay warm for about 30-40 minutes, and at this time we heat the oven.
12. Cooking yeast white bread in a preheated oven at 200 degrees for 25-30 minutes until browning. Please note that cooking times will vary depending on your oven and may vary. I have a Hephaestus gas stove, bottom heating, no convection.
13. Take the finished bread out of the mold and cool it on a wire rack.
14. And now you can enjoy: we break off a delicate and fragrant cake with a crispy crust and airy crumb. Cook for your health and bon appetit, friends!