Box Picker

Put the flour in a bowl, make an indentation in the middle, pour in the crumbled yeast with sugar and a little bit of milk, stir with a little bit of flour to form a liquid dough and let it rise for 30-40 minutes. Gradually add the rest of the ingredients (after grating the potatoes, squeeze or drain them a little bit so that the dough does not become too soft), work the dough thoroughly and finally knead in the raisins. Let the dough rise for 30-40 minutes with the lid closed, fill it into a greased loaf pan sprinkled with breadcrumbs and bake it at 200 °C for 60-80 minutes. Cut the cooled Pickert into finger-thick slices, fry on both sides in hot butter shortly before eating and offer with additional butter with coffee.

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