Bread & Baking
Hearty Czech Pork Meatloaf
It is called a buchta, but it is not a sweet treat. Chef Roman Paulus brings a recipe for a hearty zabijačková buchta, an essential part of every village pig-slaughter feast. You will use it mainly when making jitrnice (jaternice) and jelita. It is best to let it stand for at least a week so it can dry out properly.
Method
01.
Mix the flour and salt in a bowl, crumble in the fresh yeast and pour over the lukewarm water. Process with a food processor until the dough is smooth, cover it with a cloth and leave it to rise at ro…
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