Pogacha with Eggs
Pogacha with Eggs Recipe from Macedonia - Delicious Breakfast Snack!
Introduction
Pogacha with Eggs is a traditional Balkan bread recipe that is perfect for breakfast or as a snack. This delicious bread is soft and fluffy, with a golden crust that is perfect for dipping in your favorite spreads.
History
Pogacha has been a staple in Balkan cuisine for centuries. It is a versatile bread that can be enjoyed on its own or paired with various toppings. The addition of eggs in this recipe adds richness and flavor to the bread, making it a favorite among many households.
Ingredients
How to prepare
- Sift the flour.
- Crumble the yeast, add some sugar, some flour, and lukewarm water or milk.
- Mix well until smooth and leave to stand in a warm place to rise.
- Make a well in the center of the flour, add oil, egg yolks, one whole egg, salt, and creamed yeast. Pour in some lukewarm water and mix everything together.
- Knead the mixture into a smooth dough until bubbles appear in it.
- Dust the dough with some flour and leave it to stand in a warm place for about 45 minutes.
- Grease a baking pan (tepsiya) with oil or lard.
- Toss the risen dough onto a board dredged with flour, knead it shortly, put it into the tepsiya, cover, and leave it to stand like that for about 10–15 minutes.
- Before baking, prick the dough with a fork in several places.
- Bake in the oven preheated to 200°C degrees for about 30–35 minutes.
- When the crust is brown, it can be covered with tin paper or thin foil.
- When done, sprinkle the pogatcha with some water and wrap it up with a clean cloth.
- Serve warm, preferably with kaymak, some cheese spread, or the like, as a snack.
Variations
- Add chopped herbs or spices to the dough for extra flavor.
- Top the pogacha with sesame seeds or poppy seeds before baking for a crunchy texture.
Cooking Tips & Tricks
Make sure to knead the dough well to ensure a soft and fluffy texture.
- Prick the dough with a fork before baking to prevent air bubbles from forming.
- Cover the bread with tin foil towards the end of baking to prevent it from getting too dark.
- Serve the pogacha warm for the best taste and texture.
Serving Suggestions
Pogacha with Eggs is best served warm with kaymak, cheese spread, or your favorite jam.
Cooking Techniques
Kneading the dough until smooth and letting it rise are key steps in making a soft and fluffy pogacha.
- Pricking the dough before baking helps prevent air bubbles from forming.
Ingredient Substitutions
You can use dry yeast instead of fresh yeast, following the package instructions for measurements.
- Olive oil can be used instead of vegetable oil for a different flavor.
Make Ahead Tips
You can prepare the dough ahead of time and refrigerate it overnight. Let it come to room temperature before baking.
Presentation Ideas
Serve the pogacha on a wooden board with a side of kaymak and fresh fruit for a beautiful presentation.
Pairing Recommendations
Pogacha with Eggs pairs well with hot tea or coffee for a delicious breakfast or snack.
Storage and Reheating Instructions
Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.
Nutrition Information
Calories per serving
Each serving of Pogacha with Eggs contains approximately 250 calories.
Carbohydrates
Each serving of Pogacha with Eggs contains approximately 30 grams of carbohydrates.
Fats
Each serving of Pogacha with Eggs contains approximately 10 grams of fats.
Proteins
Each serving of Pogacha with Eggs contains approximately 5 grams of proteins.
Vitamins and minerals
Pogacha with Eggs is a good source of iron, calcium, and vitamin B12.
Alergens
This recipe contains gluten and eggs.
Summary
Pogacha with Eggs is a nutritious bread recipe that is rich in carbohydrates, fats, and proteins. It is a good source of vitamins and minerals, making it a healthy choice for breakfast or as a snack.
Summary
Pogacha with Eggs is a delicious and versatile bread recipe that is perfect for breakfast or as a snack. With a soft and fluffy texture and a golden crust, this bread is sure to become a favorite in your household.
How did I get this recipe?
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The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a simple recipe for Pogacha with Eggs, a traditional Balkan dish that I had never heard of before. The combination of fluffy bread and savory eggs sounded like a match made in heaven, and I knew I had to learn how to make it.
I first came across the recipe when I was visiting my friend Maria's grandmother in her small village in Serbia. Maria's grandmother, Baba Milica, was a master in the kitchen, and she graciously agreed to teach me her secrets. As we sat in her cozy kitchen, surrounded by the warm aroma of freshly baked bread, she began to show me how to make Pogacha with Eggs.
Baba Milica started by mixing flour, yeast, sugar, and salt in a large bowl. She then added warm water and kneaded the dough until it was smooth and elastic. As she worked, her hands moved with a grace and skill that only comes from years of practice.
Once the dough was ready, Baba Milica covered it with a clean cloth and let it rest for an hour. In the meantime, she cracked eggs into a bowl and whisked them until they were light and frothy. She seasoned the eggs with salt and pepper, then set them aside.
When the dough had doubled in size, Baba Milica punched it down and divided it into two equal portions. She rolled each portion into a round shape, then placed them on a baking sheet lined with parchment paper.
Baba Milica then made a well in the center of each round of dough and poured the beaten eggs into the wells. She gently spread the eggs out to cover the surface of the bread, being careful not to let them spill over the sides.
As she placed the Pogacha in the oven to bake, Baba Milica shared with me the story of how she learned to make this dish. She told me that she had learned the recipe from her own grandmother when she was just a young girl, watching in awe as her grandmother worked her magic in the kitchen.
Over the years, Baba Milica had perfected the recipe, adding her own touches and variations to make it truly her own. She had passed the recipe down to her daughter, Maria's mother, who had in turn shared it with Maria and now with me.
As the Pogacha baked in the oven, filling the kitchen with a tantalizing aroma, I couldn't wait to taste the finished product. When Baba Milica finally pulled the golden-brown bread out of the oven, I knew that I was in for a treat.
The Pogacha with Eggs was a delight to behold, with the eggs forming a fluffy, golden topping that contrasted beautifully with the soft, pillowy bread. I eagerly took a bite, savoring the rich, savory flavor of the eggs and the light, airy texture of the bread.
As I enjoyed my first taste of Pogacha with Eggs, I couldn't help but feel grateful for the opportunity to learn this recipe from Baba Milica. Her skill and passion for cooking had inspired me to try new things in the kitchen and explore the rich culinary traditions of the Balkans.
Since that day, Pogacha with Eggs has become a staple in my own kitchen, a dish that I love to make for family and friends. Every time I prepare it, I think of Baba Milica and the wonderful memories we shared in her kitchen, learning the art of making this delicious dish.
As I sit down to enjoy a slice of Pogacha with Eggs, I can't help but smile at the thought of all the recipes and stories that have been passed down through the generations. Cooking is not just about preparing food; it's about preserving traditions, creating memories, and sharing the love that goes into every dish.
And so, as I take another bite of Pogacha with Eggs, I am reminded of the power of food to bring people together, to connect us to our past, and to nourish both body and soul. I am grateful for the recipes that have been handed down to me, and for the joy that cooking and sharing them brings into my life.
Categories
| Cheese Recipes | Egg Yolk Recipes | Fresh Yeast Recipes | Macedonian Recipes | Macedonian Snacks | Slavic Recipes | Yeast Recipes |