Riewekooche – Potato Pancakes – Bread with Raw Potatoes

A great cake recipe for any occasion:

press a bulge in the flour, crumble yeast into it, heat a quarter of the milk a little bit and pour it over, sprinkle sugar into it. Stir everything into a dough and let it rise.

In the meantime, grate the potatoes and squeeze them in a dish. Boil the rest of the milk and pour it hot over the potato mixture and add the salt. Knead potato mixture and yeast dough together. If necessary, add more flour so that the dough is not too stiff.

Let the dough rise. Grease a loaf pan and pour in the dough. Put the box in the unheated oven and bake the bread at 250 °C for one hour.

Consume the cake on the same day!!!

Herbert Schmitt:

The Siegerland cuisine is unimaginable without the Erdapfel. Since the middle of the 17th century, the “Doffel” or possibly “Duffel” became the most important ingredient of the kitchen fare in the Siegerland. Now the Erdapfel prospered in the Siegerland just as excellently. The Ferndorfers are said to have an exceptionally lucky hand in potato breeding. Every year, they grow splendid specimens that have to be carved with a large trunk saw before they can be taken to the cellar. So little says the Siegerland expert Dr. Trutzhard Irle.

In modern cuisine, where today almost more value is placed on the appearance of the meal, and the word of the eye that eats with leaves out the growling stomach, puts

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