German Coffee Bread

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1 cup scalded milk.
  • cup butter, or butter and lard.
  • ¼ cup sugar.
  • ½ teaspoon salt.
  • 1 egg.
  • yeast cake dissolved in
  • ¼ cup lukewarm milk.
  • ½ cup raisins stoned and cut in pieces.


Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, egg well beaten, flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in buttered dripping-pan one-half inch thick. Cover and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: Melt three tablespoons butter, add one-third cup sugar and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour.