A form of bread known as pogacha is baked first in the ashes of a fireplace and then in the oven. The cuisines of Turkey and the Balkans both use this bread. After looking far and wide for a fantastic bread to bake for my homemade panini, I came across it. Over the years, I probably attempted a dozen different bread recipes before I got it perfect. I needed a thin, airy bread that could be pressed in a panini press but wouldn’t become too thick or difficult to consume.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 5 |
Ingredients
- ⅔ cup milk
- ⅓ cup water
- 1 ½ teaspoons white sugar
- 2 ½ teaspoons active dry yeast
- 2 cups bread flour
- ½ teaspoon salt
- ¼ cup olive oil, or as needed
Instructions
- Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
- Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
- Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
- Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten balls out into thick rectangles. Place rectangles of dough onto a greased baking sheet. Brush tops with a thin coat of olive oil. Let rest for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C) while dough rests.
- Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the tops of rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.
- For an Italian taste, I add 1/8 cup of one or more of the following: rosemary, thyme, basil, garlic powder, onion powder, and sometimes cut-up Kalamata olives. I top bread with thin onion slices, mozzarella, and Parmesan cheese.
- Or for a kick, I add 1/8 cup of one or more of the following: jarred jalapeño slices or diced fresh jalapeños, shredded Cheddar cheese, garlic powder, and red onion. I top bread with additional shredded Cheddar cheese and jalapeños.
- For a flavor that mimics Red Lobster Cheddar biscuits, I add 1/8 cup of the following: cayenne pepper, garlic powder, shredded Cheddar cheese, chopped green onion, and dried parsley. I top bread with extra shredded Cheddar and parsley.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 249 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Very simple to make, and came out with a nice crispy crust and a soft interior. But flavor-wise, I thought they were a bit bland. Might benefit from adding some herbs, or a sprinkle of salt on top.
Very simple and delicious. I say eating these fresh tastes better than those from the restaurants. You have to try this. Other than waiting with my timer set up, I spent maybe only 20 min. Thanks for the recipe.
Easy and Tasty!!
Dinner guests loved it—-asked for recipe! Made this on a worknight for a dinner party. I thought it would an easy one to make on a busy night. So the night before, I made up the dough up to the first rising and popped it into the fridge overnight. The next day, I took it out after returning home from work, and took it through the next steps, letting it rise a little longer since the dough was cold. Made it into 6 rolls instead of 5. They turned out just as expected—-great texture inside and out and a great flavor. Will definitely make them again!