yeast recipes

This is Plecovník—a savory Easter loaf from Czech Silesia filled with smoked meat and sausages. Warm, rich, and comforting, it&#039;s making a well-deserved comeback. I cannot wait to share the recipe with you!

Plecovník Czech Sausage Bread

all-purpose flour

instant yeast

sugar

water

beer

sausages, smoke pork belly

garlic

salt

In a mixing bowl, combine 3 3/4 cups all-purpose flour, 2 teaspoons instant yeast, and 1/8 teaspoon granulated sugar. In a separate container, mix 1 cup beer and 1/2 cup water, then warm to 110–115°F (38°C). Pour the liquid into the flour mixture and transfer to the bowl of a stand mixer.

Mix at low speed until the dough comes together, then knead at medium-high speed for about 8 minutes until elastic and slightly sticky. Transfer the dough to a clean bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1.5 hours.

Meanwhile, take 1 1/4 pound sausages, smoke pork belly or other meat out of the fridge, cut the meat into smaller pieces, and let it come to room temperature. Crush 1 clove garlic and mix it with 1 teaspoon salt and 1/2 cup water.

Lightly dust a baking sheet with flour. Generously flour your work surface, turn out the dough on it, and using your fingers, stretch it into a rectangle, with the long side matching your baking sheet.

Arrange the sausages and meat on the dough, aligning the sausages along the long edge. Roll the dough into a log, pinch the seam, and tuck in the ends. Place seam-side down on the floured baking sheet and let rise for 30 minutes.

Preheat the oven to 450 °F. Bake for 15 minutes, then brush with the garlic water. Reduce the heat to 350 °F and bake for another 35 minutes.

Brush the baked loaf with garlic water again. Cool completely on a wire rack before slicing.

We have been making this forever (bfore and ever since my great grandmother came to the U.S. in the 1920s). We call it Pecinek (maybe it's different???). We don't use the beer and our tradition uses smoked and fresh sausages. I'd like to try it with ham or smoked pork belly. I love and appreciate that you have featured this Easter treat. Thank you!

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