Coffee Cake with Yeast
Yield
1 cakePrep
30 minCook
30 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
milk
scalded, cooled |
|
| ¾ | cup |
lard
|
|
| 1 | cup |
sugar
|
|
| 1 ½ | cups |
water
warm |
|
| 1 | tablespoon |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
water |
* |
| 9 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
milk
scalded, cooled |
|
| 177 | ml |
lard
|
|
| 237 | ml |
sugar
|
|
| 355 | ml |
water
warm |
|
| 15 | ml |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
water |
* |
| 2.1 | l |
all-purpose flour
|
|
Directions
Let rise until doubled.
Punch down and pat in buttered pans.
Brush tops with melted butter and sprinkle sugar and cinnamon over the top.
Bake at 350℉ (180℃). for 15 to 20 minutes or until done.
