5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
2/3 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
3/4 cup water (reserved from boiling potatoes or tap water)
1/3 cup butter or margarine
3 eggs, at room temperature
1 cup mashed cooked potato, at room temperature*
SUGAR AND SPICE TOPPING
1 1/2 cups packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup butter or margarine, softened
Servings: 20
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and potato; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
3. Meanwhile, combine ingredients for topping. Blend well.
4. Punch dough down. On lightly floured surface, divide dough into 2 equal pieces. Roll to fit 2 greased 9- × 13-inch baking pans or 2 greased 12-inch pizza pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With finger, make indentations in dough at 1-inch intervals. Sprinkle topping evenly over dough, filling indentations.
5. Bake at 375ºF for 15 to 20 minutes or until done. Switch the positions of pans on oven racks halfway through baking time for even browning. Remove from pans; cool on wire racks.
Yield: 2 Coffee Cakes
Notes: *To use instant potatoes: Combine 3/4 cup water and 1/4 cup milk in saucepan; bring to boil. Remove from heat and stir in 3/4 cup instant potato flakes or buds. Cool to room temperature.
Cuisine: Moravian
2/3 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
3/4 cup water (reserved from boiling potatoes or tap water)
1/3 cup butter or margarine
3 eggs, at room temperature
1 cup mashed cooked potato, at room temperature*
SUGAR AND SPICE TOPPING
1 1/2 cups packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup butter or margarine, softened
Servings: 20
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and potato; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
3. Meanwhile, combine ingredients for topping. Blend well.
4. Punch dough down. On lightly floured surface, divide dough into 2 equal pieces. Roll to fit 2 greased 9- × 13-inch baking pans or 2 greased 12-inch pizza pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With finger, make indentations in dough at 1-inch intervals. Sprinkle topping evenly over dough, filling indentations.
5. Bake at 375ºF for 15 to 20 minutes or until done. Switch the positions of pans on oven racks halfway through baking time for even browning. Remove from pans; cool on wire racks.
Yield: 2 Coffee Cakes
Notes: *To use instant potatoes: Combine 3/4 cup water and 1/4 cup milk in saucepan; bring to boil. Remove from heat and stir in 3/4 cup instant potato flakes or buds. Cool to room temperature.
Cuisine: Moravian
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