Pogacha

Macedonian Pogacha Recipe: A Delicious Bread Made with Eggs and Sesame Seeds

Region / culture: Macedonia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 12

Introduction

Pogacha is a traditional Balkan bread that is often served at special occasions such as weddings and holidays. This rich and flavorful bread is a staple in many Eastern European countries and is loved for its soft texture and slightly sweet taste.

History

The origins of Pogacha can be traced back to ancient times when it was a popular bread among the Balkan tribes. Over the years, the recipe has evolved and been passed down through generations, becoming a beloved dish in many households.

Ingredients

4 packages of dry yeast
8 eggs, beaten well
1 tbsp of sugar
3 cups of sugar dissolved in 4 cups of warm water
1 cup of water
7 lb (3.18 kg) of all-purpose flour
1 tbsp of salt
0.5 lb (227 g) of butter
0.25 cup of oil

Topping

1 egg beaten with 1 tbsp of milk
sesame seeds

How to prepare

Ensure all ingredients are at room temperature.
Preheat the oven to 200°F (93°C) and turn it off.
Prepare the yeast by combining 1 tbsp of sugar and 1 cup of water. Stir well and set aside for 10 minutes.
In a large bowl, sift the flour and create a well in the center.
Pour the butter, oil, salt, and eggs into the well. Gradually add the sugar, water, and yeast mixture, incorporating the flour to form a medium-textured dough.
Transfer the dough onto a work surface and knead for 15 – 20 minutes, adding extra flour if needed.
Using a knife, cut through the dough two or three times to check for air holes. Once air holes are visible, it indicates that the dough has been kneaded well.
Place the dough into a large roasting pan that has been lightly greased.
Lightly grease the top of the dough with butter or oil to prevent it from developing a crust.
Cover the pan and place it in the oven until the dough has doubled in size. Then, punch down the dough and allow it to rise again.
On a lightly oiled surface, transfer the dough and divide it into desired sections.
The dough can be braided, made into regular loaf pans, or shaped into large rounds typically used for weddings.
Place the dough in greased pans and let it rise for approximately 1 hour.
Brush the loaves with a mixture of beaten egg and milk, then sprinkle with sesame seeds.
Preheat the oven to 300°F (149°C) and bake the loaves for 1 hour or until they are fully cooked.

Variations

Add raisins or nuts to the dough for a sweeter version of Pogacha.
Top the loaves with different seeds such as poppy seeds or sunflower seeds for added flavor.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting the recipe.

- Knead the dough for at least 15-20 minutes to ensure it is well-developed.

- Check for air holes in the dough to ensure it has been kneaded properly.

- Allow the dough to rise in a warm place to help it double in size.

- Brush the loaves with a mixture of beaten egg and milk for a shiny finish.

Serving Suggestions

Pogacha can be served warm with butter, cheese, or jam. It is also delicious when paired with soups or stews.

Cooking Techniques

Kneading the dough is an important step in developing the gluten and creating a soft texture.

- Allowing the dough to rise in a warm place helps it double in size and develop flavor.

Ingredient Substitutions

You can use active dry yeast instead of dry yeast in this recipe.

- Olive oil can be used instead of butter for a healthier option.

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it overnight. Allow it to come to room temperature before shaping and baking.

Presentation Ideas

Serve Pogacha on a decorative platter with fresh herbs or flowers for a beautiful presentation.

Pairing Recommendations

Pogacha pairs well with traditional Balkan dishes such as cevapi, sarma, and ajvar.

Storage and Reheating Instructions

Store leftover Pogacha in an airtight container at room temperature for up to 3 days. Reheat in the oven or toaster oven to enjoy it warm.

Nutrition Information

Calories per serving

Each serving of Pogacha contains approximately 250 calories.

Carbohydrates

Each serving of Pogacha contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pogacha contains approximately 10 grams of fats.

Proteins

Each serving of Pogacha contains approximately 8 grams of proteins.

Vitamins and minerals

Pogacha is a good source of iron, magnesium, and vitamin B6.

Alergens

Pogacha contains gluten, eggs, and dairy.

Summary

Pogacha is a delicious bread that is rich in carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, making it a nutritious addition to your diet.

Summary

Pogacha is a delicious and traditional Balkan bread that is perfect for special occasions or everyday meals. With its soft texture and slightly sweet taste, it is sure to become a favorite in your household.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pogacha. It was many years ago, when I was just a young girl living in the small village of my ancestors. The smell of freshly baked bread wafted through the air, drawing me to the open kitchen window of one of our neighbors.

I watched in awe as the older women of the village worked together, kneading dough and shaping it into round loaves. It was a sight to behold, the way their hands moved with such skill and precision. I knew then and there that I wanted to learn how to bake bread just like them.

I mustered up the courage to approach one of the women, an elderly lady named Marija, who was known for her exquisite baking skills. She welcomed me warmly into her home and showed me the secrets of making Pogacha, a traditional bread that has been passed down through generations in our village.

Marija explained that Pogacha is a simple bread made with flour, yeast, salt, and water. She showed me how to mix the ingredients together, kneading the dough until it was smooth and elastic. She then let it rise in a warm place until it doubled in size, before shaping it into a round loaf and baking it in a hot oven.

As the bread baked, filling the house with its irresistible aroma, Marija shared stories of her own grandmother, who had taught her the recipe many years ago. She spoke fondly of the times they spent together in the kitchen, laughing and chatting as they baked bread for the whole village to enjoy.

I listened intently, soaking up every word she said and committing the recipe to memory. I was determined to master the art of making Pogacha, just like Marija and her grandmother before her.

Over the years, I practiced and perfected the recipe, making Pogacha for my own family and friends. I experimented with different variations, adding ingredients like cheese, olives, and herbs to create new and exciting flavors. Each loaf I baked brought back memories of that day in Marija's kitchen, and I felt a deep sense of pride in carrying on the tradition of making this beloved bread.

To this day, whenever I bake a fresh batch of Pogacha, I think of all the women who came before me, passing down their knowledge and love for cooking. I am grateful for the gift of their recipes, which have enriched my life in more ways than I can count.

And so, I continue to bake Pogacha with joy and gratitude, honoring the traditions of my ancestors and sharing the love of good food with those around me. For me, this simple bread is more than just a recipe – it is a connection to my heritage, a reminder of where I come from, and a celebration of the rich culinary history that has shaped my life.