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German Coffee Bread

From Course in domestic science (1915).

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A historical recipe

Course in domestic science, by Cincinnati. Public schools. Domestic science dept. [from old catalog] (1915).

Germany

Known as a German recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 4 ingredients

  1. three tablespoons of butter
  2. one-third cup of sugar
  3. one teaspoonful of cinnamon
  4. three tablespoonfuls of flour

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Add sugar to milk.
  2. When lukewarm add dissolved yeast and flour to make a batter.
  3. Cover and let rise;
  4. add salt, melted shortening, egg well beaten, flour to make a soft dough and raisins.
  5. Cover and let rise again.
  6. Spread in a buttered baking pan about one inch thick ;
  7. cover and keep in a warm place until double in bulk.
  8. Before baking brush top with beaten egg and cover with the following mixture : Melt three tablespoons of butter;
  9. add one-third cup of sugar and one teaspoonful of cinnamon.
  10. When sugar is partly melted add three tablespoonfuls of flour.
  11. Spread on cake ;
  12. bake, cake about 40 minutes.
  13. I c.
  14. hot milk, ■/3 c.
  15. shortening.
  16. ]4 c.
  17. sugar, 14 tsp.
  18. salt, 1 pcrrx lA cake yeast dissolved in % c.
  19. lukewarm water, ' V^ c.
  20. stoned raisins, flour.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Course in domestic science (1915), printed page 45, digitised by the Internet Archive: https://archive.org/details/courseindomestic00cinc

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.