Westerwald Potato Fritters Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour, type 550
- 5 medium potato (s)
- 1 egg (s)
- 1 cube yeast
- 1 teaspoon, heaped salt
- 130 ml milk, heated
- 130 ml water, cold
Print Recipe
Pin Recipe Instructions
- Wash, peel and grate the potatoes raw (as for potato pancakes). Work in the hot milk, then pour in cold water.
- Crumble in the yeast, add the egg, add 1 teaspoon salt and work in the flour. Knead everything into a smooth dough (either with your hands or with the food processor). The dough must be kneaded well so that the grated potatoes are evenly distributed in it.
- Let the dough rest in a bowl in a warm place for about 30 minutes.
- Knead again briefly with your hands and fill into a bread pan or loaf pan and cover and let cook for about 1 hour.
- Preheat the oven to 220 ° C.
- First bake the bread pan on the lowest rack for 20 minutes at 220 ° C, then set the temperature back to 200 ° C and finish baking the bread for another 30 minutes.
- Remove from the mold and, if necessary, bake for another 10 minutes without a mold on a wire rack, so that it gets a nice, golden-brown crust all around.
- TIP:
- This wonderfully juicy bread can be enjoyed in the sweet version with butter and jam, Nutella, etc. or savory toppings and of course just with butter and fleur de sel.
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