Proziaki

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Proziaki
Polish Flat Sodabreads, Skansen in Sanok, 2010.png
Proziaki
Alternative namesPolish soda bread
TypeBread
CourseSide dish, dessert
Place of originPodkarpacie, Poland
Serving temperatureCold
Main ingredientsDough: flour, sodium bicarbonate

Proziaki, soda bread - flour-based rolls with added sodium bicarbonate (proza) originating from Subcarpathia in south-eastern Poland, also common in other parts of the country.[1]

Proziaki are produced by the use of wheat flour or wheat-secale flour, eggs, sour smietana (sour cream), water, salt and a maximum of one table spoon of sodium bicarbonate, baked on traditional tile-based cookers, heated by firewood. Proziaki can be circular shaped (diameter of 6-10 cm, thickness of around 1.5 cm) or quadrilateral. Presently, most proziaki are baked on an oven pan with a small amount of fat or lard (smalec). Sweet variants can be produced with the addition of sugar.[2]

In numerous Subcarpathian villages the proziaki bakes are diversified by adding buttermilk, cottage cheese or more butter. Traditionally, prozianki are served with fresh butter, cottage cheese or marmalade. The consummation of proziaki is frequently followed by sweet milk.[3]

References[edit]

  1. ^ "Proziaki – bieszczadzkie bułeczki na sodzie – ..." Dorota smakuje (in Polish). Retrieved 23 August 2017.
  2. ^ "Proziaki". filozofiasmaku.blogspot.co.uk. Retrieved 23 August 2017.
  3. ^ Szepieniec, Barbara (2006). Kuchnia regionalna Beskidu Dukielskiego. Gmina Dukla. p. 25. ISBN 9788391798782.