| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Coffee cake | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Milk |
| 2 | pk | Active dry yeast |
| 1/2 | c | Water; warm |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Butter or margarine |
| 2 | Eggs; beaten | |
| 1 | ts | Salt |
| 4 1/2 | c | All-purpose flour |
| Melted butter; for brushing op | ||
| Cinnamon | ||
| Sugar |
INSTRUCTIONS
Scald 1/2 cup milk; let stand 5 minutes. Add 2 pkg. active dried yeast. In a large mixing bowl, blend in 1/2 cup warm (105 to 110 degrees) water, 1/2 cup granulated sugar, 1 stick of butter or margarine, softened, 2 eggs, beaten, 1 tsp salt, 4 1/2 cups all purpose flour, one cup at a time. Knead for 5 minutes. Butter bowl and dough. Cover and set in a warm, draft free location. Let rise 2 hours. Punch down and knead again. Cut into 4 sections. Roll into a rectangle. Put butter, cinnamon, and sugar on dough. Grease cookie sheet. Cut 1/2 way (not all the way through) down with alternate left and right slashes. Let rise 2 hours. Bake in a preheated 350 degree oven for 20 to 25 minutes or until golden brown. Frost, if desired, when cool. Makes 2 coffee cakes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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