OVERNIGHT COFFEE LOAVES

This is a 1971 Betty Crocker recipe thus the Gold Medal brand name.

1 pkg active dry yeast
1/4 cup warm water (105 to 115 degrees)
4 cups Gold Medal flour*
1/4 cup sugar
1 tsp salt
1 cup butter or margarine, softened
3 egg yolks, beaten
1 cup lukewarm milk (scalded then cooled)
2 tbsp butter or margarine, melted
1/2 cup sugar
1 1/2 tsp cinnamon
Confectioners' Sugar Glaze

Dissolve yeast in warm water. In large mixing bowl, combine flour, 1/4 cup sugar and the salt. Cut in 1 cup butter until mixture looks like meal. Mix in yeast, egg yolks and milk until dough is smooth.  Cover; refrigerate at least 8 hours or overnight.

Grease 2 9-inch loaf pans. Turn half of dough onto well-floured board. Roll into rectangle, 13x8 inches; brush with 1 tablespoon melted butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half on rectangle. Roll up, beginning at narrow side. Pinch edge of dough into roll to seal. Place seam side down in a loaf pan. Repeat process with the remaining dough and pan.

Cover; let rise in warm place (85 degrees) 2 hours. Dough will not double.

Preheat oven to 375 degrees.

Bake bread 1 hour. If necessary, cover loaves during last 20 minutes to prevent excessive browning.

Remove from pans. Frost with a confectioners' sugar glaze.

Cool before slicing.

*If using self-rising flour, omit salt.