Ingredients
1/4 cup fat
2 lb plain flour
1 salt
2/3 cup yeast cake
1 1/3 cup water
Directions
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.
Source: Lubica Blekic "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
Servings: 1 pogaca
Pogaca (Farmer's Bread) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as a concept can be traced far back into distant history, in truth as far back as ancient Egypt, and maybe even further. However, mostly, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Progressing into Roman times 25BC a roman called Apicius created some scripts which described recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were separated into starters, main meal and dessert, a style of dining still practiced today. Aspicius recounts how the chefs of Roman times were skilled in the use of many spices and herbs, including a few you will know such as thyme, mint and dill. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cuisine, including spices such as basil and coriander. These new herbs and spices was responsible for an explosion in publications on food, many of which are now in private collections. The TV revolution gave us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Pogaca (Farmer's Bread) recipe.
