Wash the raisins, soak them briefly in water, dry them with kitchen paper, roll them in a little flour and set aside. Heat milk in a saucepan, dissolve sugar and yeast in it and then let rise for 15 minutes.
In the meantime, grate the potatoes in a bowl. Skim off the liquid and pour it away. Mix the potatoes with the yeast mixture, eggs and salt, add the flour by tablespoon and finally mix in the raisins. Cover the dough and let rise for 1.5 hours.
Preheat the oven to 200 ° C (convection 180 ° C, gas mark 3-4). Grease a large loaf pan, approx. 1.5 liter capacity, with the lard and sprinkle with the breadcrumbs. Pour in the batter and cover the pan with baking paper. After about 40 minutes of baking time, switch the oven down to 150 ° C (convection 140 ° C, gas level 1-2). Total baking time approx. 75 minutes.
Pickert tastes particularly good with butter and turnip tops, but you can also eat jam with it.
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