German Courting Bread
|Cake compressed yeast/1.5 teaspoons active dry yeast||1⁄2|
|Warm water||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Egg||1 , beaten|
|Fresh white breadcrumbs||3⁄4 Cup (12 tbs)|
|Brown sugar||1 1⁄2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter||1 Tablespoon, melted|
Stir the yeast and sugar into the warm water until well mixed, then set aside for 10 minutes until frothy.
Bring the mi Ik to the boil, remove from the heat and stir in the butter, salt and honey.
Continue stirring until the butter is melted.
Stir a quarter of the flour into the milk mixture then add the yeast liquid, the egg and the remaining flour to give a very soft dough.
Cover with oiled plastic wrap and leave to rise in a warm place for about I 1/2 hours, then beat well again.
While the dough is rising combine all the ingredients for the topping.
Grease and lightly flour a 3 1/2-pint baking pan or ovenproof casserole.
Turn the risen dough into the prepared pan and sprinkle with the topping.
Cover again and leave to rise in a warm place until doubled in size.
Bake toward the top of a moderate oven (350°F) for 45 minutes, then reduce the temperature to cool (300°F) and continue baking for about 30 minutes (45 minutes if in a casserole).
Turn onto a cake rack and leave to cool.