Pogacsa-"Pogacha"

 

2 medium potatos, boiled and mashed in the same water

2 Lbs flour

2 Lbs bacon/skin cracklings, fine ground

2 Packages baker's yeast

1-2 tsp. kosher salt

2 Tbsp. sugar

 

Options:

 

A clove of garlic chopped and boiled with potato mush

3/4 Lb of shredded cheddar

 

Mix all but crackings and knead well. Place in fridge for an hour or so. This is NOT supposed to be a "fluffy" thing. Roll out a half inch or so thick..add 1/3 of cracklings, and fold across. Roll again and repeat till done. Roll a final time about an inch thick and use a round cookie cutter. Let rise and hour or so, then bake in a greased pan around 350° for about 40, or till golden and done witht he toothpick test.

 

The flour ready to get the potato mush and yeast

 

 

The Potato mush W/salt and sugar added

 

 

The dough mixed up and rising

 

 

Baking most of the fat out of the bacon

 

 

And chopping up, then frying out to cracklin' stage

 

 

 

First rollout of the dough, 1/3 of cracklins added, rolled up and rolled back out...repeat 2X times more- yes, that's a link of home made kolbasz rolled up in the paper towel :{)

 

 

Looks like this- left to rise a bit, then rolled out and cut into discs, onto a greased pan and left to proof about a half hour.

 

 

About 40 Min. at 350° and VOLIA!