Coffee Cake with Cream Cheese and Pecan Filling.
2 packages active dry yeast
1/2 cups warm water (105 to 115 degrees)
1/2 cup lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup shortening or butter or margarine, softened
4-1/2 to 5 cups Gold Medal Flour
Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 2-1/2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place into greased bowl; turned greased side up. (At this point, dough can be refrigerated 3 to 4 days) Cover; let rise in warm place until double, about 1-1.2 hours. (Dough is ready if impression remains when touched.)
Punch down dough. Shape dough into desired rolls and coffee cakes. Cover; let rise until double, about 30 minutes
Heat oven to 375 degrees. Bake as directed.
