I baked one more bread, this time it is from Ukraine. This is just a simple delicious garlic bread with lots of flavor. I got this recipe from the book Mamushka a cook book by Olia Hercules. When I bake bread from other part of the world and get it right, I get immense satisfaction. After debating whether to bake today or tomorrow I made this Pampushy/Ukrainian garlic bread.
The pampushky are traditionally served with red borscht. In Ukraine, they use new or wet garlic, I couldn’t find it here, so used regular garlic. Also, nowadays I get one additional taste tester for my recipes, yes, my hubby’s co-worker. She is from Ukraine, as usual my hubby shared this bread. She immediately said this is pampushky, my hubby had only mentioned it as an Ukrainian garlic bread. I had kept my faith towards the recipe and did not make any changes. She said it exactly tasted like the way It would tastes when her mother makes it.
This is simple recipe, make a sponge on first day using half of flour, yeast and sugar and keep it in refrigerator. The next day, mix rest of flour and do a single fermentation and bake it on high heat. I am skeptical of baking bun type bread at 425 F for 22 minutes, but that high temperature is required, or you can’t golden beauty at the end.
You need fresh parsley and garlic to finish it this bread, but as usual I didn’t have parsley. So, I used cilantro (you can use parsley in it), since I don’t have time to run to store.
Pampushka in Ukrainian means plump women, this pampushky is plump bread and goes well with good soup. We ate it without soup they are great even after one day. I baked it in the evening, had a few and the remaining the next day as breakfast. These are best with touch of herbs and garlic and salt crust and soft fluffy interior. Give it try you will love it, everybody loves good bread isn’t it?
Pampushky/ Ukrainian garlic bread
- 21/4 teaspoon/7g instant yeast
- 1 cup +2 tablespoon of warm water
- 1 teaspoon caster sugar
- 2 ½ cup/ 390 g of white bread flour
- 1 ¾ teaspoon salt
- 1 ½ tablespoons regular garlic crushed
- 3 tablespoons canola oil plus extra for oiling
- Lightly beaten egg to glaze
- fine sea salt
- Half a bunch of parsley/ Cilantro finely chopped
- For the bread First make a sponge by dissolve the yeast and sugar in warm water (make sure it is warm water not hot). Add half of the flour and mix roughly. Cover with clingfilm and leave to proof in the refrigerator overnight.
- The next morning, add the rest of the flour and 1 ½ teaspoon of fine sea salt to the starter and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily.
- Divide the dough into 8 pieces of 77g and shape into round buns. Put them side by side in an oiled round ovenproof dish or a 9 ½-inch round cake tin, cover and let them proof room temperature, until doubled in size. They will join just like hot cross buns do.
- Preheat the oven to 425°F. To make the basting oil, simply stir the crushed garlic and cilantro into the oil with a small pinch of sea salt and let it infuse.
- When the pampushky look plump and ready, brush them generously with some beaten egg to glaze and bake them in the oven for 20-25 minutes or until they form a glistening golden crust. Take them out and baste them with the garlic oil. Serve immediately
pin it for later
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.