Title: DAETSCHER
  Categories: German
       Yield: 1 Servings
  
      15 g  Yeast
     500 g  Flour
     125 g  Butter- or lard-schmaltz
     200 g  Potatoes, boiled, skinned
      50 g  Butter
       5 tb Dairy sour cream
            Salt to taste
            Caraway seeds to taste
            Milk (a little)
  
   Crumble the yeast and mix with the luke warm milk and a little flour
   to form a preliminary dough. Let it rest for 30 minutes. In the
   meantime, grind the potatoes. Combine with the preliminary dough, the
   schmaltz and the rest of the flour. Roll out this dough to thin,
   plate sized rounds. Place on a greased baking sheet, spread butter
   and sour cream on top, sprinkle with salt and caraway seeds. Bake at
   225 degrees Celsius until golden brown. Serve at once. Is usually
   accompanied by a good Franconian wine or dark beer.
   
   From: Kulinarische Streifzuege durch Franken, sigloch edition, 1980,
         ISBN 3 8003 0147 4; translated for you by Volkhart Baumgaertner
  
 

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