GERMAN COFFEE BREAD
Scald and cool to lukewarm one cupful of milk. Add one heaping tablespoonful of butter and two heaping tablespoonfuls of sugar, one quarter of a yeast cake dissolved in one tablespoonful of warm water, a pinch of salt, and enough sifted flour to make a soft dough. Let it rise over night. In the morning, roll out and spread in a flat buttered tin. Rub with softened butter, sprinkle with sugar and cinnamon, and bake about half an hour in a moderate oven. Cut into squares and serve hot.