1 pkg. dry yeast
1/3 c. water
2 c. milk
1 c. sugar
1 tsp. salt
2 sticks butter
3 eggs
7 1/2 c. flour, unsifted

In saucepan heat milk, water, sugar, salt and butter until butter is melted. Pour into large mixing bowl. Stir in 2 cups of the flour and beat until smooth. Beat in eggs, 1 at a time. Stir in yeast (by this time mixture is cool enough not to harm yeast). Stir in more flour until dough begins to climb beaters. Remove from mixer and stir in remaining flour by hand. Cover loosely and refrigerate overnight. Dough will rise in the refrigerator.

Next day, punch down dough and pat into 4 (9") pans or 2 (9"x13") pans. Sprinkle with Topping (listed below) and let rise until double in bulk. Bake at 350 degrees for 20 minutes. Instead of the following Topping you can shake sugar on top and dot with butter.

TOPPING:

1 c. sugar
1 1/2 tbsp. cinnamon
1 lb. brown sugar (2 c.)
1 stick butter, softened

Mix together in bowl until crumbly. Sprinkle on top of coffee cake.