1/2 c. milk, scalded
1/2 c. sugar
1 1/2 tsp. salt
1/2 c. shortening

Scald milk and stir in sugar, salt and shortening. Cool to lukewarm. Measure into bowl: 2 pkgs. active dry yeast

Sprinkle yeast over warm water. Stir until dissolved (if yeast is older, add a little sugar to see if yeast bubbles or foams shortly.) Stir in lukewarm mixture. Add: 3 c. sifted flour

Mix by hand until smooth. Stir in additional 1 to 2 cups sifted flour. Usually I stir in 1 cup and use the second cup of flour on the pastry cloth when kneading.

Turn dough out on lightly floured board. Knead until smooth and elastic (doesn't take very long). Place in greased bowl, brush top with soft shortening. Cover. Let rise in warm place, free from drafts, for about 1 hour or until doubled in bulk. (I warm oven first, then turn heat off, put in covered bowl along with a container with a small amount of water and let rise.)

Punch down and turn out on lightly floured board. Shape into 4 coffeebreads by dividing dough in 1/4's, rolling it out in a rectangular shape and then spreading with filling below.

COFFEEBREAD FILLING:

3/4 c. butter - (1 1/2 sticks)
1 1/2 c. brown sugar
1 1/2 tsp. cinnamon
3/4 c. chopped black walnuts

Spread filling on dough. Roll up and place in foil tray on baking sheet. Cut roll with shears, holding shears upright with points directed at tray. Do not cut clear through roll. Then spread the sections, first one to the right, then one to the left, etc. 350 degrees for 25 minutes (can do 3 at a time on cookie sheet).

NOTE: Make foil trays to hold each coffeebread and to contain filling while baking. Use large piece of foil, fold up sides to bake, pull out sides to wrap and freeze.

These coffeebreads freeze nicely and are so handy to just warm through and enjoy.