Siegerland potato pancakes

Ingredients for 1 servings:

• 1 pack of yeast
• 4 large potatoes
• 4 tsp, heaped salt
• 1 kg flour
• some milk, warm
• 1 pinch(s) of sugar
• e.g. milk or water

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Potato bread – enough for 2 loaf tins

I got this recipe from my aunt, who got it from the old baker in our village in Siegerland. Dissolve the yeast in a little warm milk and a pinch of sugar. Dust with a little flour and let stand. Peel and finely grate the potatoes. Then add them to the yeast mixture along with the salt. Add the flour. Mix with enough milk and/or water to form a thick dough. My aunt used to say that the dough should just flow from the bowl into the baking pan. The dough should rise for at least an hour—two hours is better. Then stir thoroughly again, adding a little more liquid or flour if necessary, until it reaches the right consistency. Divide the dough between two large loaf pans and let rise for another 15 minutes in a preheated oven at 50°C. Then preheat the oven to 200°C—the dough often rises quite a bit, and at this high temperature, it quickly firms up on top, preventing it from running down. Once the temperature is reached, reduce the temperature to 160°C and bake for about an hour. The bread is traditionally served with salted butter. Tip: Since the bread is already heavy due to the potatoes, you should be careful with whole-wheat flour. I’ve used 100 g of buckwheat flour and 400 g of white flour before, and it worked well.