This recipe makes 1 large or 2 smaller coffeecakes
|Bread Flour||3+1/2 cup|
|Shortening, soft||1/4 cup|
|Orange or lemon rind, shredded||1|
|Active Dry Yeast||4+1/2 tsp|
Have water at 110°-115°F and all other ingredients at room temperature.
Measure the first 5 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the egg, egg white, and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth...1 to 1-1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...20 to 30 minutes. Meanwhile prepare Topping, and grease one 9 x 13- inch pan, OR two 9-inch round layer pans, or two 8- or 9-inch square pans.
Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pans. Add 1 tsp water to egg yolk; blend. Brush on coffee cakes. Add topping. With tip of spoon or fingertips, make little dents on the Topping and press down almost to bottom of the pan. Tap pans on table to settle the batter. Let rise until doubled...about 30 minutes. Bake 30 to 40 minutes or until well browned, in preheated 375°F oven. Remove from pans and cool on racks.
Chocolate-Nut Topping: 1/2 cup semi-sweet chocolate bits, 1/2 cup finely chopped nuts, 1/4 cup sugar.
Orange-Sugar Topping: 1/2 cup sugar, grated rind of 1 orange mixed together.
Streusel: 1/3 cup sugar, 2 TBSP flour, 2 TBSP butter, 1 tsp connamon, 1/3 cup chopped nuts.
*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.