Traditional fluffy cheese bread
This pogacha (traditional Bulgarian bread) embodies the warmth of home and memories of grandmother's baking. The secret to its incredible softness and airy texture lies in the combination of sour cream and white wheat flour from Ekosem, milled on a stone mill. The traditional method of kneading with "opara" (pre-ferment) guarantees an excellent result and rich flavor, perfectly complemented by the aroma of real cow's cheese and butter.
Ingredients:
For the dough:
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600 grams Ekosem white wheat flour
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60 grams sour cream
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60 grams melted cow's butter
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2 eggs
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1/2 teaspoon baking soda and 1 teaspoon salt
For the pre-ferment (opara):
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150 ml warm fresh milk
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40 grams fresh yeast
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1 tablespoon brown sugar
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3–4 tablespoons white flour
For filling and brushing:
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Cow's cheese (for the filling)
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1 egg, 1 tbsp olive oil and raw sesame (for the finish)
Preparation:
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Activating the pre-ferment: Mix the ingredients for the pre-ferment in a deep bowl and stir well. Leave it in a warm place for about 20 minutes until it foams up nicely.
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Kneading: Sift the flour into a large bowl and make a well in the center. Add the activated pre-ferment, eggs, sour cream (mixed with the baking soda beforehand), salt, and melted butter. Knead a soft dough and let it rise in a warm place until it doubles in volume.
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Shaping: Divide the risen dough into three equal parts. Roll each into a rectangle, sprinkle generously with crumbled cheese, and roll up. Cut the rolls into pieces.
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Arranging: In a greased and floured baking pan (26 cm diameter), arrange the pieces, slightly overlapping them. Cover with a cloth and let it rise again for another 45–50 minutes.
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Baking: Brush the pogacha with the egg beaten with olive oil and sprinkle with sesame seeds. Bake in a preheated oven at 170°C for about 40–45 minutes. Check for doneness with a wooden skewer.
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Finish: After removing from the oven, cover the hot pogacha with a towel to make it even softer from its own steam.
Enjoy your meal!
