Pampushky Ukranian Garlic Bread
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 30 minutes
Serves: 8
- 1 tablespoon instant dried yeast
- 1/2 cup/125ml/4flozs lukewarm water
- 2 tablespoons sugar
- 400g/14ozs. bread flour
- 2 teaspoons salt
- 150ml/5flozs milk
- Beaten egg for egg wash
For topping
- 3 cloves garlic, peeled
- 1/3 cup parsley
- 1/3 cup dill
- 4 tablespoons oil
- 1/2 teaspoon salt
Step 1 - Place the yeast in a bowl and add the lukewarm water (make sure it's not too hot as hot water will kill the yeast) and 1 teaspoon of the sugar and stir. Cover and allow to sit for 10 minutes where the yeast will start bubbling up and foaming.
Step 2 - Place the flour, salt and remaining sugar in a stand mixer fitted with a dough hook and whisk to distribute. Add the yeast slurry mixture, liquid and all, and the additional milk. Knead for 7-8 minutes until very elastic. Grease a large bowl and shape the dough into a ball without any cracks on the top. Cover with a tea towel and allow to rise to 2-3 times its size for 1-1.5 hours.
Step 3 - Punch down the dough and divide it into 7 even pieces (I use a scale just to make sure). Take a 22cm/8.6inch cast iron pan or springform tin and line with paper. Roll the dough pieces into 7 balls making sure that there are no cracks on the top. The best way is to cup each ball using your hand and roll it on an unfloured surface. It may take a minute or two of rolling to ensure there are no cracks. Repeat with the rest and place in the lined tin with one in the centre and the rest around it. They should be close and barely touching at this point (see pic above). Cover with a teatowel and allow to rise again for 30-45 minutes until they are puffy and touching.
Step 4 - While they are rising, preheat oven to 220C/425F/Gas mark 7. Finely chop the garlic, parsley and dill and mix in a bowl with the oil and salt. Set aside until you need it.
Step 5 - Brush the balls with egg wash and bake for 20-25 minutes. Then remove from oven and add the garlic herb topping. Serve warm.