Ohio Coffee Bread

A historical recipe from War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918).

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A historical recipe

War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918). Project Gutenberg eBook #58621.

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

Ingredients 9 ingredients

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.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

To one cup of scalded milk add one third of a cup of butter, one third of a cup of sugar, and one half teaspoonful of salt.
When this has become only lukewarm, add one yeast cake dissolved in one quarter of a cup of warm water, two slightly beaten eggs, and enough whole wheat flour to make a stiff batter.
Beat well;
let it rise till it has doubled its bulk, and then beat again and spread evenly in pans.
Sprinkle over it the following mixture: one cup of soft stale bread crumbs, two tablespoonfuls of sugar, one teaspoonful of cinnamon, two tablespoonfuls of melted butter.
Let it rise and bake in a quick oven.
A few chopped nuts on the top are an improvement.