Siegerländer Reibekuchen, Swiss Potato Bread
Recipe: #20192
July 17, 2015
Categories: Breads, Potatoes, Swiss, Brunch, Christmas, Easter, Fathers Day, Sunday Dinner, Thanksgiving Oven Bake, Vegetarian, Yeast Rolls, Kosher Dairy, more
"I need to play around with this it's Swiss and measurements are different, it is a bread they eat there for breakfast. Yield 1 loaf"
Ingredients
Nutritional
- Serving Size: 1 (90 g)
- Calories 217.6
- Total Fat - 15 g
- Saturated Fat - 7.8 g
- Cholesterol - 21.6 mg
- Sodium - 48.1 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 1.6 g
- Sugars - 1.4 g
- Protein - 3.8 g
- Calcium - 12.7 mg
- Iron - 0.7 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
For Siegerländer Reibekuchen: dissolve the yeast in warm milk and a pinch of sugar or a teaspoon of honey.
Step 2
Then make the butter with the milk warm.
Step 3
Peel the potatoes and grate finely.
Step 4
Add salt to add egg and then pour the yeast milk.
Step 5
Add the flour to form a viscous paste is formed. The dough should be at least 3/4 of an hour - but better 1 Hours - go. Then stir well again and maybe even a little liquid or the flour until it has the right consistency. The dough spread on two loaf pans or a large loaf pan
Step 6
And let go again about 1/4 hour in a warm place. Then put in a cold oven.
Step 7
Preheat the oven to 200 ° C heat - the dough is often very strong and at the high temperature it will firm up quickly, so it does not run down.
Step 8
Once the temperature has been reached, turn down to 175 ° C and bake about one hour.
Step 9
The Siegerland potato pancakes traditionally eaten like salted butter.
Tips
No special items needed.