Potato Bogacha

For the Erdäpfel-Bogatscha mix a dampfl from yeast, a pinch of sugar, some warm milk and so much flour that a thick porridge is formed. Dust with flour and let rise in a warm place to at least double in size. Add the remaining ingredients and knead into a dough.

Cover and let rise again in a warm place. Then punch down again. Pour into a well buttered loaf pan, let rise again and bake the Erdäpfel-Bogatscha in a preheated oven at about 180°C for 20 minutes.

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