Missouri - The Show Me State, State flower: Hawthorn

1. Missouri Poppyseed Twist
2. Oxtail Soup
3. Asparagus Salad
4. Pigeons de Marais - Marsh Pigeons (Frog Legs)
5. Snap Beans with Tomatoes
6. Ozark Pudding

Missouri Poppyseed Twist

3 potatoes, peeled and quartered
1-½ envelopes active dry yeast
¼ tsp sugar
2 Tbsp softened butter
1 Tbsp sugar
1 Tbsp softened lard
2 tsp salt
5 cups flour
1-3/4 cups water, lukewarm
Poppy seeds

In a saucepan cook potatoes in boiling water to cover for 20 minutes or until tender. Drain and reserve potato cooking water. Mash potatoes to measure 1 cup. Let the potatoes and cooking water come to lukewarm.

In a small bowl proof the dry yeast in ½ cup of the potato liquid along with ¼ tsp sugar for 10 minutes. In a larger bowl combine mashed potatoes, 2 Tbsp softened butter, 1 Tbsp each of sugar and softened lard and 2 tsp salt. Add yeast mixture and beat in 5 cups flour alternately with 1-3/4 cups lukewarm water.

Turn out dough onto a lightly floured surface and knead it, adding more flour if it is too sticky, until it is smooth and satiny.

Form the dough into a ball, put it into a lard-greased bowl and rub top lightly with lard. Let the dough rise, covered and in a warm place for 2 hours or until it is doubled in bulk. Punch down the dough and divide into 6 pieces. Roll each piece into a 14-inch rope and braid 3 ropes together, pinching the ends and tucking them under. Braid the remaining ropes similarly. Put braids on buttered baking sheets or silicone mats and let them rise, covered in a warm place for 1 hour, or until they are double in bulk. Brush the braids with milk, sprinkle them with poppy seeds and bake them in a preheated 375º oven for 45 minutes or until they are browned. Transfer to rack and cool.

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