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
It is possible to read the history of meal recipes way back into distant history, in fact as far back into history as the Egyptians, and maybe even further. Having said that, in the main part, these ancient records were just primitive hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered, according to academics are a few tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius describes how the cooks of Roman times made use of many spices, including some that we all recognise for example basil, fennel and parsley. Later, there were a couple of books from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared for the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices such as rosemary and coriander. These new foods and spices prompted an explosion in recipe manuscripts, most of which are kept safe in private collections. For the decades that followed, the upper-class families of Wesstern Europe strove to serve the best banquets, and consequentially chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes of the day. By the time we get to the 1900s, cookery publications were greatly in demand due to better eduction, leisure time and having more disposable income. The arrival of television brings us TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Pogaca (Farmer's Bread) recipe.
