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Bread, Pogacha

By Posted on
Pogacha Bread
Yields 1
Delicious Yugoslavian bread! Of course, Yugoslavia doesn't exist any more, so you may see this bread referenced in recipes from Croatia, Kosovo, Macedonia, Montenegro, Serbia or Slovenia, which are the current states in the region.
Yeast starter - combine in a small bowl
  1. 1 cake or packet granulated yeast
  2. 1/2 cup warm water
  3. 2 tsp. Sugar
Dough
  1. 3 Tbsp. oil
  2. 1 ½ Tbsp. salt
  3. 2 Tbsp. sugar
  4. 2 Tbsp. dried Tarragon
  5. 4 cups white flour
  6. 4 cups whole wheat flour
  7. 4 cups warm water
Cornmeal for prep
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Instructions
  1. Combine flour, sugar, tarragon and salt in a large bowl. Wisk to blend dry ingredients thoroughly.
  2. Create a well in the center and pour oil, yeast starter and 4 cups warm water in the well.
  3. Mix into a pliable dough that isn’t sticky.
  4. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes).
  5. Form into a smooth ball and place into a large greased bowl. Flip the ball over in the bowl to grease the other side.
  6. Cover bowl and allow to rise in a warm environment until it doubles in size (1 ½ hours or longer).
  7. Thinly sprinkle cornmeal on two large pizza pans.
  8. Punch the dough down and split into two loaves.
  9. Place each loaf on a pizza pan and flatten into rounds approximately 2 ½ inches thick.
  10. Score 3 or 4 slits across the top of the dough, then again perpendicular to the original slits to create a diamond pattern.
  11. Cover again and let rise in a warm environment for about 30 minutes.
  12. Preheat oven to 350 degrees F.
  13. Bake for 40-45 minutes. The bread should produce a hollow sound when knocking on the back of the loaf.
  14. Place loaves on cooling racks, brush with oil and allow to cool.
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