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Poppy Seed Twist

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 2 loaves


  • 2 - packages active dry yeast
    1/2 - cup lukewarm potato water
  • 1/2 - cup mashed potatoes
  • 1 - Tablespoon shortening
  • 2 - Tablespoons butter
  • 1 teaspoon salt
  • 1-1/2 tablespoons sugar
  • 5 - cups bread flour (plus), sifted
  • 2 - cups water
  • 1/8 - teaspoon poppy seeds


Preheat oven to 450-degrees F.

  1. In a small glass, dissolve yeast in potato water. In a mixing bowl, add the mashed potatoes, shortening, salt, sugar, and yeast mixture. 
  2. Now add the flour and the 2-cup of water. 
  3. You want to alternate the flour and water. 
  4. You need to mix well until the dough is like a sponge and not stiff. 
  5. (Add more flour if necessary.)
  6. Attach bowl and dough hook to mixer. 
  7. Turn to Speed 2 and mix until smooth. 
  8. Continue until dough clings to hook and cleans sides of bowl, about 2 minutes. 
  9. Knead on Speed 2 for 2 minutes longer.
  10. Shape the dough into a ball. Place in a greased bowl and cover with plastic wrap. 
  11. Place in warm spot and allow to double in size or about 1 hour.
    Knead again and roll out on floured board. Divide dough into 6 long strips. 
  12. Pinch the ends of 3 strips together and braid, to make a loaf. 
  13. Place in greased (3-1/2 x 7-1/2 inch) loaf pan. 
  14. Let stand in warm spot and allow it to double in 1 hour. 
  15. Brush tops with a little milk, sprinkle with poppy seeds, and let rise 3 minutes.
  16. Place in oven and bake for 5 to 10 minutes or until loaves have just begun to brown. 
  17. Reduce heat to 350-degrees F and bake 40 to 45 minutes.

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