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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