Coffee Bread recipe from The Pennsylvania Dutch and their Cookery, 1946

This book and many other recipes can be found in the open stacks at the Mercer Museum Research Library.

Adapted Recipe by @But.First.Dessert (Instagram)

Ingredients:

For the bread:

1 cup warm milk

1 packet (2-¼ teaspoons) active dry yeast

½ cup sugar

½ cup (1 stick) butter, softened

2 eggs, well beaten

3 cups flour

½ teaspoon salt

For the topping:

1 cup bread crumbs

2 ½ tablespoons brown sugar

1 teaspoon cinnamon

2 tablespoons butter, nearly melted

½ teaspoon salt

¼ cup blanched, chopped almonds (optional)

Directions:

1. Warm the milk until it is between 105° and 110° F, add a little bit of the white sugar (about 1 teaspoon) and add the yeast. Set aside until yeast activates and top is light and foamy (about 10 minutes).
2. In a large bowl, cream together the butter and the remaining white sugar. Add the milk mixture followed by the eggs. Finally, stir in the flour and salt until you have a fairly smooth batter.
3. Set mixture aside in a warm place for 1-½ hours.
4. Grease and flour a deep pie pan or 9-inch springform pan. Mix dough again (I recommend folding dough a few times with a spatula) then pour out into baking pan. In a small bowl, mix together bread crumbs, brown sugar, cinnamon, butter, salt, and almonds. Sprinkle crumbs on top of bread and set aside to rise for an additional 15 minutes.
5. During second rise, preheat oven to 350° F. Bake until bread is an even golden color, about 40 – 50 minutes.
6. Allow to sit in pan for 10 minutes before removing to cool on a cooling rack.