I found this gem in the bread section of my new Fannie Farmer cookbook. This one was published in 1989, and my old one predates that by a good 30+ years. My comment on the new version is that it still has good common sense recipes, but I have issues with the fact that it includes both English and Metric amounts for each ingredient. I'm a numbers kind of girl, and I found having two sets of numbers for each item to be very distracting. But that's just me.
Anyway, on to the Cincinnati Coffee Bread. I was intrigued by its name. Do they really make it in Cincinnati? I was there for a trade show once, I believe in September of 1988. The Cincinnati, Ohio airport was actually in Kentucky. And at that time, a round trip ticket from Knoxville cost $125, took 45 minutes there and 25 minutes back. And while I found an Au Bon Pain, I never saw anything like this coffee cake!
CINCINNATI COFFEE BREAD
1-1/4 cups warm milk
4 cups flour
5 tbsp butter
1 tsp salt
1/3 cup sugar
3 tsp (1 package) yeast
1/4 cup bread crumbs (originally 1/2 cup)
1/2 cup chopped pecans (my addition)
2 tbsp sugar
1 tbsp cinnamon
3 tbsp melted butter (originally 2 tbsp)
Warm the milk to about 100F (about body temperature) and dissolve the yeast in it. Add the other ingredients, and mix in your bread machine, or according to my bread making instructions. Let it rise for 15 minutes, stir to punch down, and Scoop into a greased 13x9 baking pan. Stir together the dry topping ingredients, and add the melted butter. Sprinkle over the top of the coffee cake, let it rise until doubled, and bake at 375F (400F for a metal pan) for about 25 to 30 minutes, until the cake is browned. Top with a glaze made of confectioner's sugar, milk and vanilla extract, if desired.
Note that my cake is shown in an 8"x8" pan. The original recipe called for this to be baked in a loaf pan of unspecified size. Since it really didn't fit well in the 8" square pan, I don't know what kind of loaf pan would be suitable for this recipe, but I don't sell cookbooks. Fannie Farmer does.
Also, I didn't really understand why I'd want a coffee bread with a bread crumb topping, so I added the nuts to give it a little more crunch. I also used extra butter so I'd use an entire stick of butter, instead of having that one little tablespoon left orphaned in my fridge. Trust me, it was better for all concerned that way.