Serbian Bread II

Round 2 with a more complex recipe that has more ingredients.

Serbian Bread II

1 c. milk
1/2 stick butter
1 pkg. active dry yeast
2 T. sugar
5 c. flour (+ more for shaping)
1 c. sour cream
1 egg
1 t. salt
1/4 c. canola oil (or vegetable oil or olive oil)

1. Scald milk and butter in small saucepan, or in microwave; allow to cool.
2. Add yeast and sugar to warm milk (make sure it is not too hot or it will kill the yeast); allow to stand 5 minutes.

3. Measure 5 cups of flour into a large mixing bowl. Stir in yeast mixture.

4. Stir in remaining ingredients.

5. Mix well.

6. Allow to rest for about 10-15 minutes.
7. Knead for 10 minutes.

8. Place dough in bowl with oil; turn to coat dough. Let rise in bowl until doubled. (about 45 minutes)

9. Heat oven to 350˚. Punch down dough and shape into loaf in desired baking pan. (I used a large loaf pan but you can also make this in a round casserole dish, if you choose.)
10. Bake 60 minutes until crust is a nice golden brown.

Serbian Bread I

I had a Serbian grandma, and I would have to say that she was the main cooking influence in my life. This is not actually her bread recipe, but it makes me think of her, and it's just really good bread.

Serbian Bread (simple)

1 c. warm water
1 pkg. yeast
3 1/2 c. flour
1 1/2 t. salt
1 T. shortening

1. In a large mixing bowl, stir yeast into warm water.
   
2. Add the rest of the ingredients; mix to form dough.
3. Cover and let rise until doubled (about 1 hour).
4. Punch down, shape into desired loaf shape in a buttered pan; allow to rise again. (about 30-45 minutes)
5. Bake at 350˚ for 40 minutes, or until crust is nicely browned.
   

This bread has a thick, hearty texture and is great for sandwiches.