German Coffee Bread
A dish that starts with scalded milk and finishes with butter.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 1 cup scalded milk
- ⅓ cup butter, or butter and lard
- ¼ cup sugar
- ½ teaspoon salt
- 1 egg
- ⅓ yeast cake dissolved in
- ¼ cup lukewarm milk
- ½ cup raisins stoned and cut in pieces
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
- ⅓ cup butter, or butter and lard → plant butter, ghee (mostly lactose-free), or olive oil
- ¼ cup lukewarm milk → lactose-free milk, oat milk, or almond milk
Steps
- Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, egg well beaten, flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in buttered dripping-pan one-half inch thick. Cover and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: Melt three tablespoons butter, add one-third cup sugar and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour.
Nutrition (estimated, per serving)
| Calories | 518 |
|---|---|
| Protein | 8.7 g |
| Fat | 38.1 g |
| Carbs | 37.9 g |
| Fiber | 0.8 g |
| Sodium | 698 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States