I know there are many recipes for bread but I thought I would share this one with you because it's the same type of bread my family bakes from the area of Medjugorje and the surrounding villages in Hercegovina and Croatia. This is the closest thing I have found to their bread using our regular flour.

Their bread is usually round and slightly flat. They bake their bread on a hot brick with coals placed on top of an iron lid called an "ispod Sac". When the bread is done, they brush the left over coals off the lid and lift it up with either a wire that hangs on the wall, or if they're real careful with a pot holder. But usually, since the lid is really heavy, it is lifted off with a pully kind of thing.

I've got pictures of this somewhere and it's kind of neat to see. The bread is more coarse then regular white bread and is dense with a slightly heavier crust.

So, here's the recipe without the big heavy lid and the hot brick:

1 Pkg Dry Yeast
1 1/2 Cups Warmed Milk
3 Tablespoons Softened Butter
1 1/2 Teaspoon Salt
1 Tablespoon Sugar
3 Cups All Purpose Flour. (Their flour over there is a little different).

Put Yeast into the warm milk and butter in large mixing bowl, let this disolve for 1 minute. (Not hot milk or you'll kill the yeast).

Add salt, sugar flour and beat or mix for about 1 minute.

Pour batter into greased loaf pan. slash the top, cover and let rise for about 35 minutes.

Bake at 375 for about 45 minutes.

Take out of pan and let cool.

This bread is excellent toasted. It's also great to make it the day before, or early in the morning on fast days.