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Soft and Chewy Balkan Bread
Soft and Chewy Balkan Bread
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
125 minutes
Discover the Balkan delight of soft, chewy pogacha bread with a sticky yeast dough and crispy crusts.
Ingredients:
  • 0.66666668653488 cup milk
  • 1.5 teaspoons white sugar
  • 2.5 teaspoons active dry yeast
  • 2 cups bread flour
  • 0.25 cup olive oil, or as needed
Instructions:
  • Combine milk and water in a pot over gentle heat. Heat while stirring until a thermometer reads 110 degrees F (43 degrees C). Remove from heat, add sugar, and stir until dissolved. Transfer mixture to a glass and sprinkle yeast over the top. Let it sit for about 10 minutes until the yeast becomes frothy and aromatic.
  • Combine flour and salt in a large mixing bowl. Add yeast mixture and mix until a sticky dough forms.
  • Transfer the dough onto a floured surface and knead briskly for 5 minutes until smooth. Form the dough into a ball. Coat a large bowl with 1 tablespoon of olive oil, then place the dough inside, tossing it gently to ensure it's evenly coated. Cover with plastic wrap and a towel, then allow it to rise in a warm spot until doubled in size, approximately 1 hour.
  • Place the dough back on the work surface and give it a gentle punch. Drizzle a bit of olive oil on your hands and knead the dough for 1 minute. Divide the dough into 5 balls and shape them into thick rectangles. Transfer the rectangles onto a greased baking sheet and lightly brush them with olive oil. Allow them to rest for 20 minutes before proceeding.
  • While the dough is resting, heat the oven to 350 degrees F (175 degrees C).
  • Place the bread in the preheated oven for 12 minutes, then switch to the broil setting until the tops of the rolls are nicely golden brown, approximately 1 minute. Remove from the baking sheet and let cool completely before slicing the rolls in half lengthwise.

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