Double-Quick Coffee Breads

Ingredients

• ¾ cup warm water (not hot, 110 to 115 degrees)
• 1 pkg active dry yeast (not compressed)
• ¼ cup sugar
• 1 tsp salt
• 2¼ cup sifted Gold Medal flour
• 1 egg
• ¼ cup soft shortening or butter

Method

1. Grease an 8-inch square oven-glass pan, or 9-inch square aluminum pan, or 10-inch iron skillet or 9-inch ring mold. Choose a topping and have it ready.
2. Mix: In a mixing bowl dissolve the yeast in the water. Add the sugar and salt, and about half the flour.
3. Beat: Beat thoroughly 2 minutes. Add the egg and shortening. Then beat in gradually the remaining flour until smooth.
4. Spoon: Drop small spoonfuls over the entire bottom of the pan. Cover. Let rise in a warm place (85 degrees) until double in bulk, 50 to 60 minutes.
5. Heat oven to 375 degrees. Bake until brown, 30 to 35 minutes. Immediately turn out to avoid sticking. Serve warm.

Notes

Betty Crocker basic recipe. Upside-down variations (prepare in the pan before spooning in the dough): Cherry Butterscotch — melt in a ring mold 1/3 cup butter and 1/2 cup brown sugar with 1 tbsp corn syrup; decorate with walnut or pecan halves and cherries; cool to warm. Butterscotch Nut — melt 1/3 cup butter and 1/2 cup brown sugar with 1 tbsp corn syrup; add 1/2 cup pecans or walnuts; cool to warm. Browned Butter Almond — melt 1/3 cup butter, add 1/2 cup slivered blanched almonds, heat until butter browns and almonds are light golden; cool to warm, then mix in 2 tbsp white corn syrup, 1/2 cup sugar and 1/2 tsp almond extract. Marmalade — sprinkle 1/4 cup brown sugar in the pan, add 1/2 cup pineapple or orange marmalade.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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