Pottkuchen – sweet potato bread

Ingredients for 1 servings:

• 3 large potatoes, peeled and cooked, still hot
• 1 can condensed milk
• 1 cube of yeast
• 150 g sugar
• 1 pinch of salt
• 1 tsp cinnamon
• 1 pinch of nutmeg
• 800 g flour
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pottkuchen according to Grandma Franziska

In a large mixing bowl, mash the hot, cooked potatoes with half the canned milk using a potato masher. Crumble the yeast cube over the potatoes and stir in with 2 tablespoons of sugar. Cover the bowl with a clean tea towel and let it rise in a warm place for about 30-45 minutes. Then add 1 egg, the other half of the canned milk, the remaining sugar, a little salt, 1 teaspoon of cinnamon, a little nutmeg, and 800g of flour. Knead thoroughly with your hands until you have a firm dough that should pull away from the bowl. If not, add more flour. You can also continue kneading the dough on a tabletop to make it nice and fluffy. Then transfer the dough to a large rectangular loaf pan (bread pan), cover again with a towel, and let it rise again in a warm place until the pan is full. Bake in a preheated oven at 180°C (Gas Mark 2) for about 60 minutes. Butter and fruit jelly or beetroot syrup taste particularly good as a spread.