COFFEE CAKE (Theresa Witkowski's)

1 c. milk
1/4 lb. butter
1 c. sugar
1 t. salt
1 pck. yeast
1/4 c. warm water
4 eggs, beaten
1 t. vanilla
4-5 c. flour
1 c. golden raisins

Scald milk, butter, sugar and salt; cool til luke warm. Dilute yeast in 1/4 c. warm water with 1 t. sugar. When bubbly, add to the cooled milk mixture. Add eggs and vanilla. Mix in flour and raisins which have been dredged in a little bit of the flour. Knead the dough and let rise til it doubles. Punch down, place dough in 2 greased (9x5 inch) loaf pans and let rise again til doubled. Before baking, brush tops of loaves with beaten egg. Cover with topping. Preheat oven 350° and bake 30-35 minutes.

CRUMB TOPPING:
2/3 c. flour
1/2 c. sugar
6 T. soft butter

Mix til crumbly.
Note: the topping was not in the original recipe, but the neighbor who called it in likes it better this way.

March, 2001, Menu Minder