Cincinnati
Coffee Bread
Ingredients
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
Method
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.
Topping
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.
Shopping
Online
Focus Foodservice Commercial Bakeware 24 Count 3-3/4-Inch
Clustered Hamburger Bun Pan Kitchen Supply 6 x 2.5 x 2 Inch Paper Loaf Pan, Set
of 25
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Thank
You!
Shirley-Ann Pearman
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