Double Quick Coffee Bread

Prep Time 70 mins
Cook Time 35 mins
Courses:
Difficulty: Intermediate
Cooking Temp: 375  F
Servings: 9
Calories: 370 per serving
Ingredients
  • 3/4 cup warm water
  • 1 package dry yeast
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 1/2 cup sifted flour
  • 1 egg
  • 1/3 cup soft butter
Instructions
  1. 1

    Grease 8” square oven-glass pan, 9”square aluminum pan or muffin tins as indicated in variation chosen.

  2. 2

    In mixing bowl, dissolve yeast in water. Add sugar, salt and about half the flour. Beat thoroughly 2 minutes. Add egg and shortening, then gradually beat in remaining flour until smooth. Drop small spoonfuls over entire bottom of pan. Cover. Let rise in warm place until doubled in bulk, 50-60 minutes.

  3. 3

    Heat oven to 375 degrees. Bake until brown, 30-35 minutes. Immediately turn out to avoid sticking. Serve warm.

    4. Variations:
  4. 4
    Butterscotch Pecan

    Melt in pan 1/3 c. butter and ½ c. brown sugar with 1 T. corn syrup. Add ½ c. pecans. Cool to warm before spooning in dough.

  5. 5
    Cinnamon Streusel

    Mix thoroughly 2 T. butter, 1/3 c. white or brown sugar, 2 T. flour, 2 t. cinnamon, 1/2 c. chopped nuts. Spoon dough into pan. Sprinkle with streusel mixture.

  6. 6
    Puffy Buns

    Fill half full 16-20 medium-sized muffin cups. Let rise. Bake 15-20 minutes.

Read it online: https://www.coorsrecipes.com/recipe/double-quick-coffee-bread/