Lepinja

Good bread is life and it is fundamentally the most indispensable and the most comforting of all foods.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: Bosnia and Herzegovina
Keyword: flour
Servings: 6

Ingredients

  • 8 cup flour
  • 5 tsp active dry yeast
  • 2 tsp sugar
  • 2 tsp salt
  • cup milk
  • 1 cup water
  • 2 tsp baking powder

Instructions

  • In mixing bowl, combine all the dry ingredients except salt.
  • Using the hook accessory, knead on medium speed and gradually incorporate milk and water.
  • After a couple minutes, incorporate salt. Knead for 5 minutes at low speed and 3 minutes at medium speed until the dough gets a little sticky.
  • Place the dough in a large container, cover and let it rise in a warm place for 45 minutes, until it doubles in size.
  • On a floured surface, work the dough with the palm of your hands for a couple minutes, then put it in the large container, cover and let it rise in a warm place for another 45 minutes.
  • Divide the dough into pieces of approximately 1/2 lb. On a floured surface, work each piece of dough with the palm of your hands again, then form balls and let rise for 10 minutes.
  • Flatten each piece of dough with the palm of the hand. If necessary, finish with a roll pin to level but without much pressure. Cut slits on each loaf and place on a baking sheet lined with parchment paper. Set aside for 20 minutes.
  • Preheat oven to 410 F. Bake for 5 to 7 minutes. Lower the temperature to 300 F and bake for an additional 10-12 minutes.
  • Take the lepinja out of the oven, wrap the loaves with a cloth and let them cool off for 10 minutes so the crust softens.

Photo credit and inspiration: 196flavors.com