View source for Watermelon Syrup Coffee Bread

1 1/2-cups milk, scalded, cooled<br/>
1/2-cup or less sugar<br/>
2 tsp. salt<br/>
1/2 cup butter<br/>
2 envelopes dry yeast<br/>
1/2-cup warm water<br/>
2-eggs<br/>
6 1/2-cups sifted flour, about<br/>

#Combine scalded milk, sugar, salt, and butter. Let stand while yeast softens in warm water. Add about 3 cups flour and beat. Add 2 eggs, unbeaten, add yeast softened. 
#Then add rest of flour until easy to handle. 
#Knead gently until smooth.
#Place in a greased bowl. Cover and let rise until double in bulk, about 1 1/2 hours.
#Meantime prepare butter balls for topping.
1 cup butter melted - use oil only, not solids<br/>
3-cups flour, about<br/>
2-cups sugar, about<br/>
#Mix flour and sugar. Pour butter oil over mix thoroughly until quite crumbly. 
#Shake pan taking off butter balls as they form on top and reserve for topping.

<!--Vinita Schnedier, Fort Collins, Colorado-->
[[Category:Recipes]]