Thursday, February 24, 2005

Pogacha part Deux

Marisa and I went to lunch today to Pogacha. Her first time, my second there. It was awesome...again! I went online searching for a recipe to make that wonderful Pogacha Bread. I must try to make it at home, although it looks like a huge recipe...maybe I can half it, fourth it. Here it is:

4 pkg. dry yeast
8 eggs, beaten well
1 tbsp. sugar
3 cups sugar dissolved in 4 cups warm water
1 cup water
7 lbs. all-purpose flour
1 tbsp. salt
1/2 lb. butter
1/4 cup oil

Topping: 1 egg beaten with 1 tbsp. milk
Sesame seeds

Have all ingredients at room temperature. Heat oven to 200o and turn off. Prepare yeast with 1 tbsp. sugar and 1 cup water, stir and set aside for 10 minutes. In a large bowl, sift flour and make a well in the centre. (Set aside two or three cups for kneading. ) Pour butter, oil, salt and eggs into well; then begin adding sugar and water and yeast mixture, working in flour to make a medium-textured dough.Turn out on your work area and knead for 15-20 minutes, using extra flour if necessary. Cut through the dough two or three times with a knife to examine for air holes. When these are evident, the dough has been well kneaded. Set dough into a large roasting pan, which has been lightly greased. Grease top of dough very lightly with butter or oil, so that it will not develop a crust.Cover and place in oven until doubled in bulk, Punch down and allow to rise again. On a lightly oiled surface, dump dough out and cut into sections desired. This dough may be braided; or made into regular loaf pans, or large rounds which are customarily used for weddings. Place in greased pans, place in oven again to rise for about 1 hour. Brush loaves with egg and milk and sprinkle with sesame seeds. Preheat oven to 300 degrees and bake loaves 1 hour or until done


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Just a suggestion.

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