This appeared on a page with the recipe for date braided coffee cake with filling.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Basic Coffee Cake Sweet Dough
1/2 cup milk
1/2 cup sugar
1-1/2 cup margarine
1/2 cup warm water
2 pkgs. yeast
2 eggs, beaten
4-1/2 cups (about) sifted flour
Scald milk, stir in sugar, salt and margarine; cool to lukewarm. Measure water into large warm bowl; add yeast, stir until dissolved. Stir in lukewarm milk mixture, eggs and half the flour; beat until smooth. Stir in enough remaining flour to make a soft dough.
Turn dough out on a lightly floured board; knead until smooth and elastic; about 8 minutes. Shape into ball; place in greased bowl, turning to grease top. Cover; let rise in a warm place free from draft until double in bulk, about one hour. Punch down; turn out on lightly floured board and shape as directed.
Yesterdish reminder: Two packages of yeast equal 1.5 Tablespoons of yeast.
Sounds easy to make, I am in a very first phase of baking.