Coffeecakedough Recipes

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COFFEE CAKE DOUGH



Coffee Cake Dough image

(Toppings to follow.) This recipe is from Mrs. S. Hiller, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782. Add the topping of your choice from the following recipes 40284, 40283, 40282, 40279, 40270 and the Crumb topping #40276.

Provided by Charlotte J

Categories     Breads

Time 55m

Yield 2 9x13 inch coffee cakes, 24 serving(s)

Number Of Ingredients 8

1 cup milk
1/2 cup lard or 1/2 cup butter
1/4 cup water
1 egg, beaten
1/2 cup sugar
1 teaspoon salt
1 (1/4 ounce) package dry yeast
4 -4 1/2 cups flour

Steps:

  • Scald milk.
  • Stir in sugar, salt and lard.
  • Cool to lukewarm.
  • Measure water into large warm bowl.
  • Sprinkle in yeast, stir until dissolved.
  • Stir in milk mixture, egg and half of flour.
  • Beat until smooth.
  • Add remaining flour to make a stiff batter.
  • Cover loosely.
  • Keep in cool place for at least 2 hours.
  • (Dough may be kept in refrigerator up to 3 days).
  • Take 1/2 of the dough and pat dough into a greased 13" x 9-1/2" x 2" pan, pushing dough up pan sides to form a ridge.
  • Add the topping of your choice from the following recipes: Recipe #40284, Recipe #40283, Recipe #40282, Recipe #40279, Recipe #40270 and Recipe #40276.
  • Cover and let rise until doubled (45 to 60 minutes).
  • Bake at 375° for 35 minutes or until done.

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