Serbian bread

Name: Serbian bread - Anuta P.
Ingredients: 400 grams of sifted white flour; 1 cube of fresh yeast (25 g); 1 cup of warm milk; 1 teaspoon of sugar (to mix with the yeast); salt; half a pack of butter (100 grams); 1 egg yolk (for brushing the dough before baking); sunflower/sesame seeds for topping the bread.

Pasta/Pizza - Serbian bread by Anuta P. - Recipia

Over the weekend, I wanted something quick and visually appealing for the table, without spending hours in the kitchen. I made this Serbian bread with butter and seeds again, which is really easy to prepare and always turns out just as beautiful. It never lasts long enough to cool completely; the kids take it out of the tray while it's still warm. Quick Info Total time: about 2 hours (includes rising) Preparation time: 20 minutes Baking time: 30 minutes Servings: 1 large bread (12 pieces) Difficulty: easy Recipe type: homemade bread, suitable for family meals or snacks Ingredients 400 g sifted white flour 1 cube of fresh yeast (25 g) 1 cup lukewarm milk 1 teaspoon sugar salt (to taste, I use about a heaping teaspoon) 100 g butter (half a package), melted 1 egg yolk (for brushing) sunflower and sesame seeds (for sprinkling on top) Preparation method 1. In a small bowl, crumble the fresh yeast with a teaspoon of sugar until it becomes almost liquid. The sugar helps the yeast dissolve more quickly. 2. In a larger bowl, pour in the lukewarm milk (not hot) and add the yeast mixture. Let it sit for 10 minutes, during which the yeast activates and mixes well with the milk. 3. Sprinkle the flour and salt over the milk and mix in the yeast. Begin kneading by hand until a soft and elastic dough forms. If it feels too sticky, add a little more flour, but the dough should remain slightly soft. 4. Cover the bowl with a clean towel and let the dough rise for about an hour in a draft-free place. 5. After it has risen, turn the dough out onto a floured work surface. Divide it into two equal pieces, then each piece into three, and then each of the six into two. This gives you 12 small, relatively equal dough balls. 6. Gently flatten each ball with your palm to form a dough disc (not too thin, about 1 cm thick). 7. Quickly dip each disc in the melted butter on both sides. 8. Grease the tray with a little oil and sprinkle with flour. Arrange the dough discs in the tray like the petals of a flower, slightly overlapping at the edges, without crowding them. If there's space, place another disc in the center. 9. Brush the dough with the egg yolk beaten with a little water. Sprinkle sunflower and sesame seeds on top, to taste. 10. Place the bread in the preheated oven at 180°C. If you have a gas oven, use medium heat. Baking takes about 30 minutes until it turns golden. 11. Remove the tray, let it cool for 5 minutes, then gently detach it. Why I make this recipe often It's quick, requires no special technique, and always turns out well. The dough is easy to work with, and the final appearance is attractive, especially for kids. It tears into strips and is eaten immediately. It has never lasted until the next day at my house, but it's also good cold. Tips and variations Tips Do not knead the dough too much after it has risen. Just enough to shape it. The milk should be just lukewarm; otherwise, the yeast will become inactive or scalded. If you're in a hurry, you can reduce the rising time to 40 minutes, but the dough will be denser. Substitutions White flour can be replaced with type 650 flour for a slightly more rustic texture. Butter can be replaced with margarine, but the taste will not be as rich. Milk can be substituted with plant-based milk for a vegan version, along with margarine and no egg for brushing. Variations You can add a pinch of dried herbs to the dough. You can use only sesame or only sunflower seeds, according to preference. Serving ideas It can be eaten plain, warm, or alongside cheeses. It can accompany soups, salads, or main dishes with sauce. Frequently asked questions What type of tray works for this bread? Any round tray, not too large, works well. I use one that is 24 cm in diameter, so it looks like a flower. It can also be made in a rectangular tray, but it won't have the same appearance. Can I use dry yeast? Yes, you can use 7 g of dry yeast instead of fresh yeast. Mix it directly with the flour and sugar, then proceed as usual. If I don't have butter, can I use oil? You can use oil to brush the discs, but the texture and taste will be different. Butter provides more flakiness and flavor. Can it be made in advance for the next day? The bread is best fresh. If you need to make it ahead, keep it covered so it doesn’t dry out, but the texture will be a little less fluffy the next day. Nutritional values Estimate for one piece (out of 12): Calories: ~180 kcal Protein: ~4 g Carbohydrates: ~28 g Fat: ~5 g Values are approximate and can vary depending on the type of flour, butter, and the amount of seeds used. Storage and reheating If any is left, I keep the bread in a clean cloth at room temperature for a maximum of 1 day. After 24 hours, it dries out. To reheat, I put it in the oven for a few minutes, not in the microwave. I do not recommend freezing, as it loses its texture. It is best consumed on the day it is made.

Serbian bread

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