German "Coffee Bread"
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2-1/2 cups flour
- 1/4 cup of lukewarm water
- 1/2 teaspoonful salt
- a spoon spread evenly
- 2-1/2 tablespoonfuls light brown sugar
- a teaspoonful cinnamon
- 1/4 cup of blanched
- 2 tablespoonfuls of soft butter
- 1 yeast
- 2 eggs
Method
- 1/3 cup sugar 1/3 cup butter 1 cup hot milk 1 yeast cake 2 eggs 2-1/2 cups flour.
- As Aunt Sarah taught Mary to bake this, it was fine.
- She creamed together in a bowl the sugar and butter, poured the hot milk over this, and when lukewarm, added the compressed yeast cake, dissolved in 1/4 cup of lukewarm water.
- She then added two small, well-beaten eggs, about 2-1/2 cups flour, or enough to make a stiff batter, and 1/2 teaspoonful salt.
- Beat thoroughly, cover and set to rise in a warm place about 1-1/2 hours or until doubled in bulk.
- This was set to rise quite early in the morning.
- When light, beat thoroughly and with a spoon spread evenly on top of well-greased, deep pie tins, which have been sprinkled with a little flour.
- Spread the crumbs given below over the top of cakes, cover and let rise 15 minutes and bake a rich brown in moderate oven.
- For the crumbs, mix together in a bowl 1 heaped cup of fine, soft, stale bread crumbs, 2-1/2 tablespoonfuls light brown sugar, 3/4 of a teaspoonful cinnamon, pinch of salt, 1/4 cup of blanched and chopped almonds, and 2 tablespoonfuls of soft butter.
- This sponge or dough should be unusually soft when mixed, as the crumbs sink into the dough and thicken it.
- Add only the quantity of flour called for in recipe.