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–+ servings

Tepsijaš - Bosnian Homemade Pan Bread

Aida
Soft, golden Balkan bread, baked in a (preferably round) pan for a perfectly fluffy texture and a flavorful soft crust.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time (1st time 1 hour, 2nd time 1 hour) 2 hours
Total Time 3 hours
Course Bread
Cuisine Bosnian
Servings 6
Calories 379 kcal

Equipment

  • 1 preferably round, 10-12 inch (22-25cm) pan

Ingredients
 
 

  • 2 tablespoons active dry yeast
  • 2 tablespoons sugar
  • 4 cups all-purpose white flour, plus a little more you can exchange ⅓ with whole wheat
  • 2 teaspoons salt
  • 1.3 cups lukewarm water (approximately) volume may vary
  • 1-2 egg yolks
  • (Optional) 2-3 tablespoons (30-45 g) butter, divided

Instructions
 

  • Activate Yeast. Combine yeast and sugar with a few tablespoons of warm, and let it activate (10-15 minutes or until the mixture bubbles up).
  • Knead. In a large bowl, combine flour, yeast mixture, salt, and (if using) 1 tablespoon of butter. Start adding water and knead the ingredients together. Knead for a few minutes until you have a cohesive, elastic dough that's slightly sticky.
  • Rest 1st Time. Cover the bowl with a kitchen towel. Let the dough rise in a warm spot for 1 to 2 hours, or until it doubles in size.
  • Knead Again. Punch the dough, then knead it for an additional few minutes, shaping it into a ball again. You can do this directly in the bowl, or transfer to a working space. (Dust lightly with flour to avoid sticking.)
  • Rest 2nd Time. Transfer the dough ball to an oiled pan. Let it rise again for about 45-60 minutes. At the very end heat oven to 475°F (245°C).
  • Brush. Brush the bread with the egg yolk on all sides.
  • Bake. Lower temperature to 400°F (200 °C) and place the pan inside. Bake for 35-45 minutes. Lower the temperature or cover with foil if needed. Turn the pan 180° once during the baking.
  • Rest 3rd Time. Soak a clean kitchen towel in cold water, and wring it out well. ((Optional) Smear the butter generously on all the bread's sides.)Transfer hot bread onto the towel, wrap it up, and place it in a plastic bag. Leave for 20 minutes, then serve
  • Serve warm or at room temperature with anything and everything (think stews, spreads, meza, jam, etc.).
    Slice tepsijaš using a serrated knife.
    Store by wrapping the bread in a clean, dry kitchen towel, and keep it in a bag, breadbox, microwave, or in the oven for up to 2 days. Avoid refrigerating as it dries it out.
    We're not fans of freezing homemade bread! However, wrapped in a plastic wrap it should last for 1 month in the freezer. Thaw at room temp, and then warm it up in the oven.

Video

Notes

  • Serving and Nutritional Information 
Nutritional information was calculated for 6 servings (and is only an approximation).
However, serving size is just a suggestion and can vary based on your appetite. If you're making sandwiches, you’ll likely need less; if it's served alongside other dishes, you might want more.

Nutrition

Serving: 1of 6Calories: 379kcalCarbohydrates: 68gProtein: 11gFat: 6.46gSaturated Fat: 3.14gMonounsaturated Fat: 1.9gTrans Fat: 0.155gCholesterol: 72mgSodium: 813mgPotassium: 135mgFiber: 3.3gSugar: 2.87gVitamin A: 200IUCalcium: 28mgIron: 4.12mg
Tried this recipe?Let us know how it was!