Author: Dimitrije Vujadinović
Traditional, everyday ‘take-pride-in’ bread in Vojvodina is called Cipovka. The ingredients of a typical ‘cipovka’ are: white flour, yeast, warm water and salt. However, the secret is in the making, the skill of the baker passed on from generation to generation. First, yeast is put into warm water to soften. When soft, a little flour is added and a teaspoon of salt. After some time (about 15 minutes) when the yeast mixture is done, flour, sugar and lukewarm water are added. The dough should be kneeled for quite some time by turning it constantly until it stops clinging to the hands and bubbles start appearing. When the dough becomes sourly it is re-kneeled by pressing.
