|
 |
 |
 |
 |
|
|
|
Daetschergerman 15 gm yeast 500 gm flour 125 gm butter- or lard-schmaltz 200 gm potatoes, boiled, skinned 50 gm butter 5 tablespoon dairy sour cream 1 salt to taste 1 caraway seeds to taste 1 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
|
|
 
 |
|
|
|
