8 c. flour
2 1/2 c. lukewarm milk
2 yeast cakes
1 c. sugar
1/2 tsp. salt
3/4 to 1 c. melted butter

Dissolve yeast cakes in 1/2 cup lukewarm milk. Mix remaining milk, sugar, salt, butter and small amount of butter; beat smooth. Add 1 tablespoon of sugar. To dissolved yeast cakes, add yeast and remaining flour, beating with wooden spoon until smooth and firm. Sprinkle dough with small amount of flour, cover with clean towel and let rise in a warm place until doubled in bulk, about 2 hours. Turn onto lightly floured baking board and knead until smooth.

To shape coffee bread - take half of dough, divide in 2 or 3 parts and cut each part into 3 pieces of equal size. Roll with hands into long ropes and braid. Place on buttered baking sheet, cover and let rise. Brush with slightly beaten egg. Sprinkle with sugar and chopped almonds and bake in moderate oven, 375 degrees, for 15 to 20 minutes.

To shape cinnamon buns - Roll dough out as thin as possible with rolling pin. Spread with melted butter and sprinkle with sugar and cinnamon. Roll dough into long ropes. Cut roll into small buns. Place on buttered baking sheets and allow to rise. Brush with slightly beaten egg, sprinkle with sugar and bake in moderately hot oven (425 degrees) for 5 to 10 minutes.