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Raguel's Riewekooche

updated

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Ingredients for 4 servings:

  • 8 large potatoes (approx. 850 g, peeled)
  • 1 egg(s)
  • ⅛ liter milk, (preferably cream)
  • 1 tbsp, leveled salt
  • 500 g flour (free-flowing or crossed out)
  • ½ cube of yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Grate the potatoes by hand or with a food processor, add the beaten egg, slightly warmed milk, and salt. Add the flour and yeast and mix. Grease a narrow loaf pan with oil and sprinkle with a little flour. Pour the dough into the pan and let it rise in the oven on the middle rack at 50 degrees Celsius for one hour. Then bake for one hour at 240 degrees Celsius. It tastes best when the slices are still slightly warm and brushed with salted butter or cracklings!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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