I didn’t read the recipe before I decided to make this recipe. I quickly discovered that it isn’t really bread. It is more of a coffee cake.
The batter is very light and quite sticky. It’s a good thing you don’t have to knead it. I think that would be quite a messy undertaking.
The batter has a nice flavor and isn’t too heavy.
I do think the topping could use a bit more butter. It is quite crumbly. And it doesn’t really stick to the top of the batter.
It gives the “bread” a bit of a crumb cake feel.
I did find that the topping was quite dry. This is another reason I think it could have used a bit more butter.
The “bread” wasn’t unenjoyable. I just don’t think I would go out of my way to make it again.
DUTCH BREAD
1 Cake Yeast
1/4 Cup Lukewarm Water
1/2 Cup Butter
3/4 Cup Sugar
1 Cup Scalded Milk
2 Eggs, beaten
2 1/2 Cups Sifted Flour
1 1/4 Cups Soft Bread Crumbs
2 Tablespoons Melted Butter
3 Tablespoons Brown Sugar
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
Soften yeast in lukewarm water. Add butter and sugar to scalded milk and stir until butter is melted and sugar is dissolved. Cool. When lukewarm, stir in softened yeast, eggs, and flour. Beat thoroughly, cover and let rise until doubled in bulk. When light, beat again thoroughly. Grease deep pippins and sprinkle lightly with flour. Spread dough in pans. Combine soft bread crumbs with melted butter, brown sugar, salt and cinnamon. Mix well. Sprinkle over cakes. Let rise 20 minutes. Bake in a 400 degree oven for 20 minutes.
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