Is it bread, or is it a coffee cake. . .
This recipe works like a bread. The dough has a lovely rise, so is very light and fluffy.
The dough is a little stiff, but this lends itself to easy rolling.
I ended up dividing the dough, so I end up with two loaves. The recipe indicates this is for one loaf. Perhaps I could have used a bigger cake pan. . .
The honey topping recipe will come out tomorrow.
Spreading the topping on the loaves it looked more like a frosting.
Throughout the rise that frosting look remained.
During the baking process the topping changed. It melted and soaked into the rope creating a delicious honey flavor throughout the loaf.
I know its a bread, but it eats like a coffee cake almost. It is moist and delicious.
It also has a beautiful presentation.
HONEY TWIST
1 Cup Milk, Scalded
1/4 Cup Shortening
1/2 Cup Sugar
1 Teaspoon Salt
2 Envelopes Cake Yeast
1/4 Cup Lukewarm Water
2 Eggs, Beaten
5 to 6 Cups Sifted Flour
Pour milk over shortening, sugar and salt. Soften yeast in lukewarm water. Cool milk to lukewarm, add yeast and eggs. Beat in flour to make a soft dough. Turn out onto a floured board and knead until smooth. Place in a greased bowl, cover and let rise until doubled in bulk, about 1 hour. When light, shape into a long roll 1 inch in diameter. Coil the roll in a greased cake pan beginning at the outside edge and covering the bottom. Brush with honey toping. Let rise until doubled in bulk. Bake in a 375 degree oven for 25 to 30 minutes.
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