Grandma's fringe cake

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast, fresh
• 200 ml milk, lukewarm
• 1 egg(s)
• 1 tbsp margarine, heaped, melted
• some sugar
• 3 potatoes, or 4 depending on size, raw, grated and squeezed
• Salt
• Fat, for the shape

Instructions

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

Franconian potato yeast bread, goes well with pickled cream herring

All ingredients should be at room temperature. Wash and peel the potatoes, grate them raw, and squeeze the excess water. Don’t let the potatoes get mixed into the batter too long, as they could start to turn brown. Put the flour in a bowl and make a well in the center. Dissolve the yeast in a little lukewarm milk and a little sugar, pour it into the well, and cover with a little flour. Cover the bowl and let the pre-dough rise for about 15 minutes. Then knead the dough with the remaining ingredients. Add the milk a little at a time; the dough should be quite firm, so you may not need the entire amount. Let the dough rise for about 30 minutes, until it has increased in volume significantly. Grease a roasting tin, a tall baking tray, or an ovenproof dish. Once the dough has risen, spread it thinly into the ovenproof pan/sheet pan/roasting dish and bake for about 30-45 minutes in an oven preheated to 180-200°C, until cooked through and a crispy golden brown. My grandmother always made this with marinated herring, the traditional way, with cream. A bit time-consuming, but very tasty and just something different.