Daetscher

Title:
Daetscher

Yield:
1 Servings

Categories:
German




Ingredients:





    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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini