Hamburg potato loaf

Category: Vegetable and fruit dishes
Kitchen: german
Hamburg potato loaf

Ingredients

pressed yeast 30 g
milk 3 tbsp. spoons
sugar pinch
salt 1 tsp
raw potatoes 1.25 kg
eggs 3 pcs
sour cream 150 g
Rye flour 160 g
bacon for mold several stripes

Cooking method

  • Delicious bread, which is both an independent dish and a good snack. It is served in simple cafes in Germany. It is especially popular in Hamburg port taverns where it is served with beer.
  • So:
  • Mix yeast with warm milk and sugar and leave for 20 minutes to activate.
  • Hamburg potato loaf
  • Peel the potatoes, grate on a medium grater (not potatoes), squeeze to the maximum.
  • Mix in eggs, salt, flour and sour cream. Add yeast to this mass, mix. Leave on for 90 minutes.
  • Hamburg potato loaf
  • Hamburg potato loaf
  • Hamburg potato loaf
  • Hamburg potato loaf
  • Line a rectangular shape with bacon slices. Fill the mold with dough and bake in the oven for about 40 minutes at 180 gr. Remove the finished loaf from the mold and cool.
  • Hamburg potato loaf
  • Hamburg potato loaf
  • Hamburg potato loaf
  • Before serving, cut the loaf into thick slices and fry in butter. Serve with boiled beetroot, lightly salted herring or liver sausage.

The dish is designed for

6 servings

Time for preparing:

2.5 hours

Cooking program:

oven

Note

I did 1/3 of the serving, because it seemed to me that it would be like garbage. BUT it's delicious. The bread is very satisfying. With herring and beetroot it is the most. It's easy to prepare. Certainly not a festive option, but for an evening with beer - very, very. By the way, in some versions, buckwheat is used instead of rye flour.

Merri
ElenaI suspect it tastes great, especially instead of a side dish.
tuskarora
Yeah. I just smeared the last piece with sour cream - khan to the rest of the waist !!!

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