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Grumbera (Potato) Twist

Pennsylvania Dutch Cooking from AlansKitchen.com Makes 2 loaves.


  • 2 - packages active yeast
  • 1/2 - cup potato water
  • 1 - cup hot mashed potatoes
  • 1 - Tablespoon shortening
  • 2 - Tablespoons butter
  • 1 - teaspoon salt
  • 1-1/2 - Tablespoons sugar
  • 1 - cup scalded milk
  • 1 - egg, beaten
  • 6 - cups flour (plus)


Preheat oven to 450 F.

  1. In a small glass, dissolve yeast in potato water.
  2. In a large mixing bowl, combine the mashed potatoes, shortening, butter, salt, and sugar. In a sauce pan, heat milk until hot. 
  3. Allow to cool and add mashed potato mixture. Let stand 5 minutes. 
  4. Add the egg and yeast mixture. 
  5. Gradually stir in the flour until the dough leaves the side of the bowl.
  6. Cover with plastic wrap and set aside in a warm place. 
  7. Let rise 1 hour or until double in size. 
  8. Turn out on a floured board and knead vigorously, adding more flour to stiffen if needed. 
  9. Return down to grease bowl and let rise again until it doubles in size.
  10. Again, turn out and knead some more. 
  11. Chop through the dough with a knife, for fine texture. 
  12. Return 1/3 of dough to bowl. 
  13. Divide the remaining dough into 2 parts. 
  14. Roll on of the parts into 3 long, narrow strips. 
  15. Pinch together at the ends and braid to form a loaf. 
  16. Repeat with the remaining part.
  17. Place these large braids in greased 3-1/2 x 7-1/2 inch loaf pan. 
  18. Moisten tops with a little milk.
  19. Repeat the process with the dough in the bowl, separating it to make 2 smaller braids. 
  20. Place small dough braids on the top of large braids in pans. 
  21. Brush with melted butter. 
  22. Let rise until loaves have doubled in size. 
  23. Place the bread in the oven for 5 to 10 minutes or until it starts to turn brown. 
  24. Reduce heat to 350 F and bake for 45 to 50 minutes.

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