Pogaca (farmer's bread)
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Pogaca (farmer's bread)
  Bread  
Last updated 6/12/2012 1:18:24 AM. Recipe ID 49245. Report a problem with this recipe.
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      Title: Pogaca (farmer's bread)
 Categories: Breads
      Yield: 1 Pogaca
 
    1/4 c  Fat
      2 lb Plain flour
           Salt
    2/3 c  Yeast cake
  1 1/3 c  Water
 
  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.
  




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Recipe ID 49245 (Apr 03, 2005)

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