Bosnian Pogaca Bread Recipe | A Family Favorite You'll Love
Pogaca Bread is a family favorite and a must-try for bread lovers! This unique bread recipe is a cross between bread rolls and fluffy Japanese milk bread, with a buttery texture and a unique blend of flavors that make it a crowd-pleaser. The best part? This recipe requires minimal effort yet yields stunning results that are sure to impress. My delicious Bosnian Pogaca Bread Recipe is perfect for any occasion, from family dinners to potlucks.
Bosnian Pogaca is a traditional bread that has been a staple in Bosnian cuisine for centuries. The word 'pogaca' comes from the Turkish word 'pogacha', which means 'small, round bread'. This bread is typically served during special occasions, such as weddings, anniversaries, and religious celebrations, and is often passed down through generations. The recipe for Bosnian Pogaca has evolved over time, with each family adding their own unique twist to the recipe while serving it often around dinnertime. While the bread is primarily made with flour, yeast, and milk, the addition of ingredients such as cheese, eggs, and butter gives it a distinct flavor profile. This recipe will soon become your new family favorite!
Here’s Why You’ll Love This Recipe
The soft, cloud-like pull-apart texture of this bread will win everyone over.
The flavor is so good that it pairs perfectly with savory and sweet creations.
You can enjoy flavored butter in this recipe, like adding garlic and herbs to the melted butter!
Bosnian Pogaca Bread Recipe | A Family Favorite You'll Love
Ingredients
Instructions
- Add your cottage cheese and water into a blender until a pureed mixture is achieved.
- Add this mixture plus the remaining ingredients sans (not including) the melted butter into the bowl of your stand mixer and knead with the dough hook for precisely 10 minutes on speed three if using a kitchen aid. This will develop the glutens without you having to do so by hand.
- Once a smooth dough ball has been achieved, set it aside to double. This will take 1 to 2 hours when using dry yeast or an entire day or night if using a sourdough starter. I use dry yeast to keep the authenticity of the flavors for this recipe.
- Once proofed, punch it down and divide it into two loaves.
- Tighten the loaves like a bread boule and let them sit covered for 15 minutes.
- Take one ball of dough and roll it out to about 1/4 of an inch thick, and then take a 3-inch round cookie cutter or biscuit cutter and cut a bunch of circles out of the dough.
- Place the circles onto some parchment paper and set them aside as you cut out more.
- Roll up the leftover pieces of dough around the circles into another ball and let it sit for 15 minutes under a towel. You will roll it back out to cut more circles. You don't want to waste any of the dough!
- Repeat the process with the second ball of dough and any leftover bits until you have used up all the dough for your circles.
- Now that you have a bunch of circles cut out, it is time for the fun part!
- Melt the butter in the microwave and use a pastry brush to brush the butter on the surface of the dough circle. There will be leftover butter, so hold onto it for the end!
- Fold each circle in half like a taco and place it upright into a 12- or 13-inch baking dish.
- The circles will naturally want to open up when you place them in the dish, but the more you butt up next to one another, the easier it will be to keep them closed.
- Keep going around your pan, adding the folded circles until you have filled the dish with spirals of buttery dough.
- Pour the leftover melted butter over the top and brush it around as evenly as possible.
- Let your dough rise for another hour if you have used dry active yeast in your dough until it is doubled. Remember, using a sourdough starter instead of dry yeast could take 4 hours or longer, so keep a close eye on it.
- Preheat your oven to 400°F, and when it comes to temperature, make your eggwash by mixing one egg with a tablespoon of whole milk and brushing it directly on the surface of the dough.
- Place the bread into the oven on the middle rack and bake for 30 minutes, ensuring you turn the dough halfway through for even browning.
- Let the bread cool slightly before serving alongside a lovely dinner like stew, beans, or even soup!
- Enjoy your family's new favorite way to make and eat bread at dinnertime!
Notes
Bread Flour: Different bread flour types have varying water absorption capacities, meaning some flours may require more or less water than the recipe states. Knowing your flour's characteristics and adjust the water content accordingly to achieve the desired dough consistency.
Size and Shape: You can eaily half this recipe if needed and place it into a smaller dish, like the size of a pie dish or springform pan. You can also create any shapes out of this recipe. I like the folded circles because they are easy to do and create a gorgeous visual appeal.
Nutrition Facts
Calories
92.77Fat
2.36 gSat. Fat
1.17 gCarbs
14.41 gFiber
0.48 gNet carbs
13.92 gSugar
1.27 gProtein
3.21 gSodium
126.83 mgCholesterol
20.73 mgPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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