| 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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