in Germany

Siegerland potato bread

updated

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Ingredients for 1 servings:

  • 4 m.-sized potatoes
  • ⅛ liter water, hot
  • 500 g flour
  • 3 tsp salt
  • 1 packet of dry yeast or 1/2 cube of fresh yeast
  • Flour for the work surface

Instructions

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

Cousin Ingrid’s “Riewekooche”

Grate the potatoes into a large bowl. Pour the hot water over the potatoes. Combine the flour, salt, and dry yeast and sprinkle over the potatoes. Mix everything together and then knead thoroughly. I knead first with a mixer and then by hand on a floured surface. Let it rise a little until the dough has risen noticeably (my cousin tells me she doesn’t let it rise at all). Pour into a loaf pan or form into a loaf. Bake in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for about 1 hour.

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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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