|1 cup||Milk, scalded|
|3½ cup||Sifted flour|
Add sugar, salt and shortening to milk and cool to lukewarm. Add crumbled yeast and let stand 5 minutes. Add egg and 1¾ cups flour; beat well. Add remaining flour sifted with spices; then knead well. Let rise until doubled in bulk, about 1 ½ hours. Knead down and let rise again. Shape into 2 coffee cakes and place in greased pans. Let rise 15 minutes. Spread almond mixture on top and let rise until doubled in bulk. Bake in a 375 degree oven for 45 minutes.
Makes 2 cakes. Randy Rigg The Pinnacle Club BBS 812-963-9139
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