Yugoslavian Cheese Bread Recipes

SOFT AND CHEWY BALKAN BREAD

Steps:

• Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
• Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
• Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
• Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C) while the dough rests.
• Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the top of the rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.

QUICKIE KAJMAK

Steps:

• Press feta cheese through a sieve until most of liquid has drained. Beat drained feta cheese, sour cream, and cream cheese in a bowl until smooth. Refrigerate until flavors blend, at least 30 minutes. Bring to room temperature before serving.

YUGOSLAVIAN CHEESE BREAD

Steps:

• Combine all of the ingredients and pour into a greased 9" X 13" baking pan. You may want to add chopped jalepeno for extra zip. Bake at 350 degrees for 45 minutes and ENJOY.

YUGOSLAVIAN CHEESE BREAD

Steps:

• Preheat oven to 350°. Grease 13 x 9 x 2-inch baking pan.In a large bowl, combine baking mix, Monterey Jack cheese, onion, eggs, buttermilk, butter or margarine, spinach, cornmeal, cottage or ricotta cheese, mint and pepper until blended. Spread in baking pan.Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cut into squares. Serve hot.

YUGOSLAVIAN CHEESE BREAD

Steps:

• Preheat oven to 350°. Grease 13 x 9 x 2-inch baking pan.In a large bowl, combine baking mix, Monterey Jack cheese, onion, eggs, buttermilk, butter or margarine, spinach, cornmeal, cottage or ricotta cheese, mint and pepper until blended. Spread in baking pan.Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cut into squares. Serve hot.

YUGOSLAVIAN POTICA BREAD

Steps:

• Make Quick Yeast Dough.
• Lightly butter 6-cup kugelhopf or tube pan. Evenly space 10 almonds in bottom of pan.
• Place toasted almonds, the chocolate, and confectioner's sugar in food processor fitted with steel blade; process with on/off pulses until coarsely chopped, then process without stopping until finely ground, about 1 minute.
• Heat butter and milk in small saucepan to boiling. Turn on processor and add liquid through feed tube; process 45 seconds. Add liqueur, if desired, and process just until blended.
• Roll out dough on lightly floured surface into 14x5-inch rectangle. Divide almond filling in half and roll each half into 12-inch long rope. Arrange pieces of filling along opposite long sides of dough 1 inch from edge. Brush center of dough lightly with water. Fold outer edges of dough over filling and foll up sides until they meet in center. Brush dough at center with water and fold bread lengthwise. Pinch to seal rolls together.
• Moisten ends with water and place loaf seam side up in prepared pan. Pinch ends together. Bruch dough lightly with water. Cover with plastic wrap and set aside in warm place until risen by half, 35-45 minutes.
• Heat oven to 400 degrees.
• With kitchen shears, make 6 evenly spaced snips in dough. Brush loaf thoroughly with water.
• Bake 5 minutes. Reduce heat to 350 degrees; bake 15 m inutes longer.
• Let cool in pan 5 minutes; invert onto wire rack to cool completely. Sift confectioner's sugar over cooled loaf. Cut into 10 equal slices.