Peel and wash the potatoes and grate on a coarse grater. Put in a bowl, salt, mix together and allow to sit for half an hour, stirring occasionally. Then remove excess liquid from the potatoes and add marjoram to the grated potatoes and mix together ...
Serves 4 people
|
High-quality fine wheat flour |
1 lb. |
|
Yeast |
½ cube |
|
Half-fat milk |
¼ milk |
|
Pork lard |
4½ oz. |
|
Potatoes for boiling |
½ lb. |
|
Salt |
½ teaspoon |
|
Whole caraway seeds |
1 teaspoon |
|
Dried marjoram |
2 teaspoons |
|
Garlic |
2 cloves |
|
Egg yolks |
2 |
Procedure
Peel and wash the potatoes and grate on a coarse grater. Put in a bowl, salt, mix together and allow to sit for half an hour, stirring occasionally. Then remove excess liquid from the potatoes and add marjoram to the grated potatoes and mix together.
Into the flour with salt, add yeast, caraway seed, egg yolk and gradually add warm milk to create a smooth dough. It must not stick to your fingers. Cover with a cloth and place in a warm location in the kitchen. Allow the dough to rise for about 25 minutes.
After it has risen, add the grated potatoes, crushed garlic and melted lard to the dough. Cover with a cloth and place in a warm location in the kitchen. The dough will rise for about 30 minutes. After it has risen, place the dough into a bread pan or baking tray and bake in an oven preheated to 356°F for 25 to 30 minutes. The baking time depends on the quality of the oven. Once it is baked, tip out the potato cake and smear it with lukewarm water.
Cooking techniques
- Thoroughly remove water from the grated, salted potatoes.
- If you do not have a non-stick bread pan or baking tray, use baking paper.
- Pork lard can be substituted with goose or duck lard, minimum cholesterol content.