Westphalian Kastenpickert

Ingredients for 6 servings:

• 500 g flour
• 250 ml milk
• 2 tbsp sugar
• 30 g yeast
• 1 kg potatoes
• 2 eggs
• ½ tsp salt
• Lard for the mold
• 2 tbsp breadcrumbs
• 200 g raisins

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Wash the raisins, let them soak briefly in water, dry them with kitchen paper, roll them in a little flour, and set them aside. Heat the milk in a saucepan, dissolve the sugar and yeast in it, and then let them rise for 15 minutes. Meanwhile, grate the potatoes into a bowl. Skim off any liquid and discard. Mix the potatoes with the yeast mixture, eggs, and salt, add the flour a tablespoon at a time, and finally mix in the raisins. Cover the dough and let it rise for 1.5 hours. Preheat oven to 200°C (180°C fan, gas mark 3-4). Grease a large, approximately 1.5-liter loaf pan with the lard and sprinkle with the breadcrumbs. Pour in the dough and cover the pan with baking paper. After about 40 minutes of baking, reduce the oven temperature to 150°C (140°C fan, gas mark 1-2). Total baking time: approximately 75 minutes. Pickert tastes particularly good with butter and beetroot syrup, but you can also eat it with jam.