About this recipe:You can prepare this Westphalian classic, called Kastenpickert, with or without raisins. After baking the slices are fried and spread with butter. Real Westphalians eat it with pumpernickel bread and/or liver sausage.
Dissolve the yeast in a few tablespoons of the milk and let stand for a few minutes until it starts to foam.
Peel and grate the potatoes very finely. Put them in bowl and let them stand for a few minutes, until liquid is building up on the bottom of the bowl. Discard the excess liquid but keep the white potato starch residue.
Combine the potatoes with the remaining milk and flour. Lightly beat the eggs and add them to mix. Stir well and beat the dough until it forms bubbles. Cover and leave to rise for 30 minutes.
Stir the raisins into the dough. Grease an loaf pan and fill it with the dough. Cover with a tea towel and let stand in a warm place to rise again for 20 minutes.
Preheat the oven to 200 C / Gas 6.
Bake the loaf for 30 minutes then reduce the heat to 180 C / Gas 4. Check for doneness with a skewer.
Cool the loaf slightly before removing it from the pan. Cool completely on a cake rack. Cut it into thick slices and sauté them in vegetable oil or butter on both sides until golden brown and crisp.
For more information:
My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.