Cofiee Bread
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Heat the milk slightly, add enough flour to make a batter, and mix in the yeast dissolved in a little lukewarm water.
Allow to rise until light.
Add the shortening, well-beaten eggs, sugar, lemon extract, salt, and enough additional flour to make a stiff dough.
Knead for 10 minutes and let rise until light.
Place in a greased pan and let rise again.
Spread the top with melted Crisco and sprinkle with sugar, cinnamon, and nuts.
Bake in a hot oven at 375 degrees Fahrenheit for 30 minutes.
Original recipe, verbatim
Cofiee Bread
5^4 cupful milk 1 cupful sugar
yi cupful melted Crisco 1 teaspoonful lemon extract
yi cake compressed yeast ^ cupful chopped English
1 teaspoonful salt walnut meats
2 eggs Flour
Heat milk slightly, then add flour to make batter and yeast dissolved
in little lukewarm water. Allow to rise until light, then add Crisco, eggs
99
Breads, etc,
well beaten, sugar, lemon, salt, and enough flour to make stiff dough.
Knead ten minutes and let rise until light. Place in Criscoed pan and let
rise again. Spread with melted Crisco and sprinkle with sugar,
cinnamon
and nuts. Bake in hot oven half an hour.
Sufficient for one large loaf.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.