Friday, 26 April 2013

Whole Wheat Bread – Loaf – Streusel Coffee Cake






Whole Wheat Bread – Loaf – Streusel Coffee Cake

Ingredients

1½ lbs flour
½ lb Whole Wheat flour
¾ cups sugar
2 packages yeast
1 teaspoon salt
2 heaping tablespoons butter
2 heaping tablespoons crisco
2 eggs (beaten)
½ cup milk
½ - ¾ cup warm water

Method

1.                  Blend flours, sugar, and salt together.
2.                  Cut into the dry ingredients butter and Crisco.
3.                  Dissolve yeast in ½ cup warm water.
4.                  Add to dry ingredients mixture, dissolved yeast mixture, eggs, and gradually add milk and water to blend all together.
5.                  Remove from bowl and knead on a lightly floured bread board.
6.                  Return to a lightly greased bowl and allow to rise for approximately 1½ to 2 hours or until double in bulk.
7.                  Punch down and remove from bowl and knead.
8.                  Loaf as desired rolls, buns, bread etc.
9.                  Allow to rise for approximately 1 hour or until double in bulk.
10.              Bake at 400°F for approximately 20 to 30 minutes.


Streusel Coffee Cake Mixture

Ingredients

1 cup sifted all-purpose flour
½ cup brown sugar
½ cup granulated sugar
1 teaspoon ground cinnamon
½ cup butter or margarine
¼ cup finely chopped nuts
1½ teaspoons vanilla

Method

1.                  Prepare dough and let rise.
2.                  Turn out on floured surface; divided in thirds.  Pat each into greased 8 x 1 ½ - inch round pan.
3.                  Mix flour, sugars, and cinnamon; cut in butter till crumbly.
4.                  Add nuts. 
5.                  Sprinkle 1/3 of topping over each coffee cake.
6.                  Cover; let rise till double (30 to 45 minutes).
7.                  Bake at 375° about 20 minutes or till done.
8.                  Immediately drizzle ½ teaspoon vanilla over each coffee cake.
9.                  Serve warm.
10.              Makes 3 cakes.

Whole Wheat Bread – Loaf – Streusel Coffee Cake were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

This recipe originated from a recipe in which my mother (Betty Ming) made for many years

Streusel Coffee Cake Mixture recipe originated Better Homes and Gardens New CookBook, the chapter on “Yeast Rolls, Coffee Cakes”, page 44 of the Third Printing 1970. 





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Thank You! 


Shirley-Ann Pearman

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