The memory that will remind me of Croatia is the bread. It is absolutely scrumptious and a favourite of travellers and Croatians alike.
Kruh ispod peke (Bread Under the Lid)
Kruh ispod peke is a traditional Croatian method of preparing bread under the lid (peka). The simple dough is prepared with flour, yeast, salt, and lukewarm water. It should be stickier than most other bread doughs and kneaded with hands.
When prepared, the circular dough is left to rest and rise. Meanwhile, someone should make a wood fire until only the embers remain. The embers are then removed, and the dough is placed where the embers used to be. It is covered with the lid, and the lid is topped with hot embers.The bread is baked for 45 minutes to an hour, and true masters of peka know exactly when the bread is done by tapping it and listening to the sounds.
Ingredients for Peka Bread
- 2 Cups White Flour
- 1 tsp. Active Dry Yeast
- 1 and 1/3 Cup Lukewarm water
- 2 tsp. Salt
Equipment for Peka Bread
- peka or oven
- flat baking pan
- sifter
- Wooden Spoon or Electric Stand Mixer
Directions for Peka Bread
Makes 1 loaf for 6 people
Sift flour into a large mixing bowl.
Yeast Activation: Using a wooden spoon, create a depression in the middle of the flour, add 1/3 Cup of warm water to the well, add the yeast to the water, cover and let sit for ten-fifteen minutes.
Once the yeast activates (the liquid in the well should look frothy), add salt, and beat the ingredients together thoroughly with the wooden spoon so that it is homogenous throughout and there are no flour bubbles. Note: this dough should be stickier than most bread doughs, it’s consistency being more liquid than solid. Love Tip: I always beat the dough as hard as I can, it is almost impossible to over knead my dough. It usually ends up being a ten minute workout for me and the dough.
Let the Dough Rest. Cover the dough with a dishcloth and let sit at room temperature until it doubles in size (approx 45 min).
Now it’s time to start your wood fired stove. Place the peka on the stove and prop once side of the peka up on a rock so that the smoke can escape as your fire burns. Now place the pan atop the peka. If you don’t have a Peka handy and you want to try the recipe, preheat your conventional oven to 450° F (230° C) with the baking pan inside.
After the dough has risen, coat a separate mixing bowl with 1 tablespoon oil, and place dough back into the bowl, turning it so it becomes oiled all over.
Now, oil the baking sheet with a paper towel and pour the dough into the center of the baking sheet. Using your oiled hands, pinch out any air bubbles that form and flatten out the dough.
Place the pan on the wood fired stove ,cover it with the peka/sač, and then cover the peak with coals from the fire. If you are using a conventional oven to bake the bread, place the pan in the oven. Let the bread bake for 35 minutes. The bread should be golden brown with a hard bottom. If you knock on the bread you should hear a hollow sound. Love Tip: If you are using a Peka, do not check on the bread or else you will lose all of the heat in the Peka and the bread won’t finish baking. Just trust the 35 minute marker!
Take the bread out of the oven, knock on it for that hollow sound, and allow it to cool in the fresh air for about 30 minutes.
