Pogach Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 c. scalded milk
1 tsp. salt
4 Tbsp. sugar
3 Tblsp. shortening
3 c. flour
1 egg, slightly beaten
1 cake yeast
1/4 c. lukewarm water
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Directions: |
Directions: Preparation :
Pour milk over salt, sugar and shortening. Cook to lukewarm. Add egg. Add yeast which has been dissolved in water. Add about half of the flour. Beat well and add remainder of flour, mixing thoroughly. Turn out onto a floured board and knead about 5 minutes. Place in a greased bowl and let rise until doubled in bulk. Divide dough into 2 portions. Flatten out 1 piece to about 2" thickness. Place desired filling in the center. Draw up and pinch edges together to cover filling. Roll out lightly and
carefully to pie shape, about 3/4" thick. Follow same method for the remaining half of the dough. Place on a greased cookie sheet. Let rise about 1/2 hour. Bake at 375 degrees for about 20 to 30 minutes. When done, brush both sides with browned butter. |
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Personal
Notes: |
Personal
Notes: POTATO FILLING: Combine 3 medium potatoes (mashed), chopped chives and 1 beaten egg.
CABBAGE FILLING: Sauté 1 medium head cabbage, chopped fine in butter.
SAUERKRAUT FILLING: Fry 1/2 pound sauerkraut, slowly in butter, about 5 minutes. Makes 2 round loaves.
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