Wednesday, December 5, 2012

Cincinnati Coffee Bread

Cincinnati Coffee Bread


1 cup hot milk
⅓ cup sugar
5 tablespoons butter
1 teaspoon salt
1 package dry yeast
2 eggs, well beaten
4 cups white flour


1.                  Mix the milk, sugar, butter, and salt in a large bowl and let cool to lukewarm. 
2.                  Stir the yeast into ¼ cup warm water and let stand for 5 minutes to dissolve.
3.                  Add the dissolved yeast, eggs, and flour to the first mixture and beat very well.
4.                  Cover and let rise until double in bulk.
5.                  Stir down with a spoon and beat thoroughly. 
6.                  Spoon into a buttered loaf pan. 
7.                  Mix the topping ingredients together and sprinkle them on the batter, cover the pan, and let rise again until double in bulk.
8.                  Preheat oven to 350°F (180°C). 
9.                  Bake loaf for about 40 – 50 minutes.


½ cup bread crumbs
2 tablespoons sugar
1 tablespoon cinnamon
2 tablespoons melted butter

Cincinnati Coffee Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe derived from The Fannie Farmer CookBook, the chapter on “Yeast Breads” Rolls, Doughnuts, And Coffee Cake Recipes, page 574 of the Twelfth Edition. 

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Shirley-Ann Pearman

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