Bosanski Masni Hleb (Bosnian Fatty Bread)
A rich and savory yeast bread, often made with lard or butter, giving it a distinctively moist and flavorful crumb. It's a rustic bread perfect for dipping or enjoying on its own.
🧂 Ingredients
- 500 g All-purpose flour
- 250 ml Warm water
- 7 g Active dry yeast
- 1 tsp Sugar
- 1.5 tsp Salt
- 100 g Lard or unsalted butter(softened)
- 1 large Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
💡 Tip: Ensure the water is warm, not hot, as it can kill the yeast. - 2
In a large bowl, whisk together the flour and salt. Add the softened lard or butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- 3
Pour the activated yeast mixture into the flour mixture. Mix until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
💡 Tip: A slightly humid and warm environment is ideal for rising. You can place the bowl in a slightly warm oven that has been turned off. - 6
Punch down the risen dough and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper.
- 7
Cover the loaf again and let it rest for another 20-30 minutes.
- 8
Preheat your oven to 200°C (400°F). Brush the top of the loaf with the beaten egg wash.
- 9
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- 10
Let the bread cool on a wire rack before slicing and serving.
💡 Pro Tips
- ✓Using lard will give a more traditional and richer flavor.
- ✓Don't overwork the dough after the first rise.
- ✓This bread is best served warm.
🔄 Variations
- Add a tablespoon of caraway seeds to the dough for extra flavor.
- For a slightly sweeter version, increase the sugar to 2 teaspoons.