Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Milk |
| 2 packs | Active dry yeast |
| ½ cup | Water; warm |
| ½ cup | Granulated sugar |
| ½ cup | Butter or margarine |
| 2 \N | Eggs; beaten |
| 1 teaspoon | Salt |
| 4½ cup | All-purpose flour |
| \N \N | Melted butter; for brushing op |
| \N \N | Cinnamon |
| \N \N | Sugar |
Scald ½ cup milk; let stand 5 minutes. Add 2 pkg. active dried yeast. In a large mixing bowl, blend in ½ cup warm (105 to 110 degrees) water, ½ cup granulated sugar, 1 stick of butter or margarine, softened, 2 eggs, beaten, 1 tsp salt, 4½ cups all purpose flour, one cup at a time. Knead for 5 minutes. Butter bowl and dough. Cover and set in a warm, draft free location. Let rise 2 hours. Punch down and knead again. Cut into 4 sections. Roll into a rectangle. Put butter, cinnamon, and sugar on dough. Grease cookie sheet. Cut ½ way (not all the way through) down with alternate left and right slashes. Let rise 2 hours.
Bake in a preheated 350 degree oven for 20 to 25 minutes or until golden brown. Frost, if desired, when cool. Makes 2 coffee cakes.