Siegerland potato pancakes

Ingredients for 1 servings:

• 850 g flour, type 405
• 1 kg potatoes, mainly waxy
• 400 ml milk
• 2 eggs
• 1 cube of yeast, 42 g
• 1 tbsp salt
• 1 tbsp sugar
• 30 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 45 minutes

the bread is meant

Peel and grate the potatoes. Grate 50% coarsely and 50% finely. Drain the grated potatoes well in a sieve. Collect the juice. Let stand until the potato starch has settled. In the meantime, heat 300 ml of the milk. Heat the remaining 100 ml of milk to lukewarm and dissolve the yeast in it. Sift the flour. Carefully pour off the potato juice, leaving the starch in the bowl. Place the sifted flour, drained potatoes, eggs, salt, sugar, milk-yeast mixture, potato starch, and hot milk in a bowl and mix or knead well. Then let the dough rise for 1 hour. Pour the dough into a greased 36 x 15 x 10 cm loaf pan. Bake at 180°C for 45 minutes. Place in a cold oven; do not preheat. After 45 minutes, remove the potato pancake from the oven, turn it out of the pan, and tap it dry. If it sounds hollow, it’s almost done. To check, pierce the potato pancake with a toothpick. If no batter sticks to the toothpick, it’s done. Then return the potato pancake to the oven for another 7-10 minutes to brown it a little more.