| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread | 8 | Servings | |
INGREDIENTS
| 1 | c | Active sourdough starter |
| 2 | ts | Salt |
| 2 | tb | Shortening |
| 2 1/2 | c | Unbleached flour |
| 1/2 | c | Dry skim milk |
| 3 | tb | Sugar |
| 1/2 | c | Whole milk |
| 1 1/2 | ts | Baking soda |
| Butter (up to) | ||
| 1/2 | c | Brown sugar |
| 1 | ts | Cinnamon |
| 2 | tb | Melted butter |
| 1 | tb | Liquid coffee |
| 2 | tb | Brown sugar |
| 1/2 | ts | Cinnamon |
INSTRUCTIONS
TOPPING From: chacoy@ix.netcom.com (Charles Coyne) Date: 14 May 1995 06:56:53 -0600 Mix dough ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick. Do the following with each half: Dot with butter, sprinkle with 1/4 to 1/2 cup of brown sugar mixed with 1 t cinnamon or to your taste. Roll dough into foot long sizes. Cut off 1- inch slices and place in pan in which has been placed a mixture of 2 T of melted butter, 1 T liquid coffee, 2 T of brown sugar, 1/2 t of cinnamon and a dash of salt. Let dough rise about an hour and bake at 325 degrees F. Serve with sticky side up. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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