Italian Coffee Cake
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1 Cup (16 tbs) (105 To 115 F)|
|Sugar||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs), softened|
|Grated lemon peel||1 Teaspoon|
|All purpose flour||5 1⁄4 Cup (84 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Chopped citron||1⁄2 Cup (8 tbs)|
|Pine nuts/Walnuts||2 Tablespoon|
|Margarine/Butter||2 Tablespoon, softened|
Dissolve yeast in warm water in large bowl.
Stir in sugar, 1/2 cup margarine, the eggs, salt, lemon peel, vanilla and 2 1/2 cups of the flour.
Beat until smooth.
Stir in raisins, citron, pine nuts and enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Punch down dough; divide into halves.
Shape each half into round loaf, about 7 inches in diameter.
Place loaves in 2 ungreased round layer pans, 8 x 11/2 inches.
Cut a cross 1/2 inch deep on top of each loaf.
Generously grease one side of a strip of heavy brown paper, about 25 x 4 inches.
Fit around inside of pan, forming a collar; fasten with paper clip.
Repeat with second loaf.
Cover; let rise until double, about 1 hour.
Heat oven to 350°.
Bake loaves until golden brown, 35 to 45 minutes.
Brush tops with margarine.
Cool on rack.