| 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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