Lepinja
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5.0
3 reviews
Excellent
Lepinja
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Lepinja bread, also called lepinje or somun in Bosnia and Herzegovina, is the daily bread of the Balkans. It is very soft and airy.
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Ingredients
- 8 cups flour
- 2 packages active dry yeast (about 5 teaspoons)
- 2 teaspoons sugar
- 2 teaspoons salt
- 1¼ cup milk , warm
- 1 cup water , warm
- 2 teaspoons 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 ½ lb (230g). 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 410F/210C. Bake for 5 to 7 minutes. Lower the temperature to 300F/150C, 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.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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