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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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(Toppings to follow. ) This recipe is from Mrs. S. Hiller, from the cookbook Heritage of Cooking A Collection of Recipes from East Perry County, Missouri. Add the topping of your choice from the following recipes 40284, 40283, 40282, 40279, 40270 and the Crumb topping #40276. Ingredients:
1 cup milk |
1/2 cup lard or 1/2 cup butter |
1/4 cup water |
1 egg, beaten |
1/2 cup sugar |
1 teaspoon salt |
1 (1/4 ounce) package dry yeast |
4 -4 1/2 cups flour |
Directions:
1. Scald milk.
2. Stir in sugar, salt and lard.
3. Cool to lukewarm.
4. Measure water into large warm bowl.
5. Sprinkle in yeast, stir until dissolved.
6. Stir in milk mixture, egg and half of flour.
7. Beat until smooth.
8. Add remaining flour to make a stiff batter.
9. Cover loosely.
10. Keep in cool place for at least 2 hours.
11. (Dough may be kept in refrigerator up to 3 days).
12. Take 1/2 of the dough and pat dough into a greased 13 x 9-1/2 x 2 pan, pushing dough up pan sides to form a ridge.
13. Add the topping of your choice from the following recipes: Nut Topping for Coffee Cake, Cheese Topping for Coffee Cake, Coconut Topping for Coffee Cake, Butter Topping for Coffee Cake, Apfel Kuchen and Crumb Topping for Coffee Cake.
14. Cover and let rise until doubled (45 to 60 minutes).
15. Bake at 375° for 35 minutes or until done.
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