DOUBLE QUICK COFFEE BREAD
Grease 8-inch pan, 10-inch skillet, or 9-inch ring mold. Make topping and have it ready.
¾ cup warm water 1 package dry yeast ¼ cup sugar 1 teaspoon salt 2¼ cups sifted flour 1 egg ¼ cup soft shortening or butter
Dissolve yeast in water, add sugar and salt, and about half the flour. Beat thoroughly 2 minutes. Add egg and shortening. Then beat in gradually the remaining flour until smooth. Drop by spoonsful over entire bottom of pan. Cover. Let rise in warm place (85 degrees) until double in bulk, 50 to 60 minutes. Heat oven to 375 degrees. Bake until brown, 30 to 35 minutes. Immediately turn out to avoid sticking. Serve warm or cold.