http___www.kuhaona.com_2018_03_gacka-pogaca__1.xml
1.1 1.2 1.3 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 16.2 17.1 17.2 17.3 17.4 18.1 18.2 19.1 19.2 20.1 21.1 22.1 23.1 24.1
This traditional milky bread used to be prepared without yeast and it was baked at the hearth, on fresh cabbage leaves, covered with a bell. It was brought to christenings, proposals, weddings, Christmas, Easter, other holidays, i.e. when one wanted to make a good showing. This fine bread goes ideally with delicacies on Easter table. Ingredients 500 g (17.64 oz) soft flour 1 teaspoon salt 1 egg 125 g (4.40 oz) butter 100 ml (3.40 fl oz) milk 50 ml (1.70 fl oz) warm water 20 g (1½ tablespoons) fresh yeast 1 teaspoon sugar 1 teaspoon soft flour 50 ml (1.70 fl oz) warm water For coating: 1 egg Preparation Crumble the yeast into a smaller bowl, add sugar, flour and water. Mix slightly so the ingredients blend and leave for 10 minutes in a warm place. Sieve the flour into the electric mixer bowl, make a dent in it and place yeast and an egg in it. Add salt along the edges of the flour, distribute crumbled butter, warm milk and water. Mix for about 15 minutes until you get smooth and soft dough. Put the dough into a deeper, floured dish, cover with kitchen towel and let rise for about 30 minutes. Separate a very small piece of the dough, and re-knead the rest of it and put in a round oiled mold (Ø 20 cm). Let rise for 30 minutes. In the meantime, roll out the smaller part of the pastry and use it to shape birds and leaves for decorating the bread. After rising, coat the cake with the stirred egg, distribute the formed dough and coat with an egg. Bake in an oven heated to 180 °C for 50 minutes. Serving Traditionally served with cured meat, cheese and spring onions. Preparation time 2.5 hours
1.1 1.2 1.3 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 16.2 17.1 17.2 17.3 17.4 18.1 18.2 19.1 19.2 20.1 21.1 22.1 23.1 24.1
Ova tradicionalna pogača nekada se pripremala bez kvasca, a pekla se na ognjištu na listovima svježeg kupusa prekrivena pekom. Nosila se na kristitke, na prosidbu, svadbu, Božić, Uskrs i druge blagdane, odnosno kad se htjelo iskazati. Fina mliječna pogača idealna je uz delicije na uskršnjem stolu. Sastojci 500 g glatkog brašna 1 žličica soli 1 jaje 125 g maslaca 100 ml mlijeka 50 ml tople vode 20 g svježeg kvasca 1 žličica šećera 1 žličica glatkog brašna 50 ml tople vode Za premazivanje: 1 jaje Priprema U manjoj posudi razmrvite kvasac, dodajte šećer, brašno i vodu. Lagano promiješajte da se sastojci povežu i ostavite 10-ak minuta na toplom mjestu. U zdjelu električnog miksera stavite prosijano brašno i napravite udubinu u koju stavite kvasac i jaje. Po rubovima brašna stavite sol, rasporedite rastopljeni maslac, toplo mlijeko i vodu. Miješajte 15-ak minuta dok ne dobijete glatko i mekano tijesto. U dublju, pobrašnjenu posudu stavite tijesto, prekrijte ga kuhinjskom krpom i ostavite da se diže 30 minuta. Vrlo mali dio tijesta odvojite, a ostatak tijesta premijesite i stavite u okrugli namašćeni kalup (Ø 20 cm). Pustite da se diže 30 minuta. U međuvremenu, dio tijesta tanko razvaljajte i iz njega oblikujte ptice i listove kojima ćete ukrasiti pogaču. Dignutu pogaču premažite razmućenim jajem, rasporedite oblikovano tijesto i premažite ih jajem. Pogaču stavite peći u zagrijanu pećnicu na 180°C 50 minuta. Posluživanje Tradicionalno se poslužuje uz sušeno meso, sir i mladi luk. Vrijeme pripreme 2,5 sata