Gangener Dotsch

Ingredients for 4 servings:

• 500 g flour, type 550
• 1 egg(s)
• 100 g butter or margarine
• ½ cube of yeast
• 300 ml milk, maybe a little more
• 1 large potato(s), grated raw
• 1 pinch(s) of sugar
• possibly lard or margarine

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Old recipe from the Sudetenland as a side dish to mushroom sauce or lentil stew

Dissolve the yeast in a little lukewarm milk and a pinch of sugar. Put the flour in a bowl, make a well, and add the yeast. Dust with a little flour and let it rise for about 15 minutes. Heat the remaining milk and scald the grated, raw potato with it, then melt the butter in it. Once it has cooled to lukewarm, add it to the pre-dough along with the egg and half a teaspoon of salt. Mix everything together thoroughly. The dough should not have the consistency of a regular yeast dough, but more like a stiff sponge cake. You may need to add a little more warm milk. Let it rise for about 45 minutes. Grease a baking pan, preferably cast iron. Traditionally, lard was used for this, which would give it a particularly nice, crunchy crust. Margarine will also work. Pour the dough into the pan and let it rise for another 20-30 minutes. Bake at 200°C for about 45 minutes. Remove from the oven and turn out. Carefully cut or break into pieces. Do not press, or it will set. Serve with mushroom sauce or lentil stew.