COFFEE BREAD
- ½ pint (1 cup) scalded milk
- 4 ozs. (½ cup) butter
- 4 ozs. (½ cup) sugar
- ½ teaspoonful salt
- 1 compressed yeast cake
- 1 gill (½ cup) warm milk
- 1 egg
- 1 cupful Sultana raisins
- Flour
Scald the milk, add the butter, sugar, and salt to it; when lukewarm, add the yeast cake dissolved in the lukewarm milk, the egg well beaten, the raisins, and enough sifted flour to make a stiff batter.
Turn into a well-buttered casserole, cover, and allow to rise overnight. In the morning spread in another buttered fireproof dish, cover, and allow to rise again.
Before baking, brush over with a beaten egg, and cover with the following mixture: Melt three tablespoonfuls of butter, add one-third of a cupful of sugar and one teaspoonful of powdered cinnamon. When the sugar is almost melted, add three heaping tablespoonfuls of flour.
Bake in a hot oven for thirty-five minutes.