grandma maybee's koo koo bread
When we lived up in Port Angeles, WA it seemed like everybody was related and in one big extended family, they could hardly wait for Christmas and Koo Koo Bread each year. This year, Jacki shared her recipe with me and gave me permission to post it here. She says it is a 100+ year old recipe started by her great-grandmother. It is a German Kuchen bread but always called Koo Koo Bread by their family. It is amazing and makes TWO 9x13 pans of bread!
Blue Ribbon Recipe
Like most homemade bread, there is a little bit of work to prepare this bread but the outcome is well worth it. By itself, the bread is light, fluffy, and sweet. While baking, they smell like cinnamon rolls. When you pour the cream over the cake, this cake becomes really special. It bakes to almost be the flavor and consistency of sweetened condensed milk. The cream sinks to the bottom and gives the bread an ooey, gooey texture. This will be great for dessert, an afternoon snack, or even breakfast or brunch.
Ingredients
- 2 packages rapid-rise yeast
- 1 tablespoon sugar
- 1/2 cup warm water
- 2 cups buttermilk
- 1 cup instant mashed potatoes flakes
- 2 teaspoons salt
- 4 tablespoons vegetable oil
- 1 cup white sugar
- 3 large eggs, well beaten
- 2 tablespoons baking powder
- 6-8 cups all-purpose flour
- POUR OVER THE BREAD BEFORE BAKING
- 2 pints heavy whipping cream
- 2 cups sugar
- 1 cup cinnamon sugar
- CINNAMON SUGAR
- 1 cup sugar
- 1-2 tablespoon cinnamon
How To Make grandma maybee's koo koo bread
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Step 1Dissolve two yeast packets in 1/2 cup of warm water and 1 tablespoon of sugar. Mix well and set aside for 10 minutes or so. -
Step 2Heat together on the stove, buttermilk, potato buds, salt, oil, and sugar until well blended and just barely boiling. Cool mixture down until you can comfortably stick a pinky in and hold it there.
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Step 3Add buttermilk mixture to 3 beaten eggs. Add the yeast and 2 tablespoons of baking powder. Mix well.
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Step 4Begin adding flour, a little at a time, until you reach kneading consistency.
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Step 5If you don't have a mixer that kneads, then you knead for around 10 min. for the right bread dough texture. The more kneading, the better, words from my Grandma (per Jacki). The dough will eventually be slightly sticky but not so sticky you can't work with it.
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Step 6After kneading, divide into 2 and roll each half to fit in a 9x13 baking dish.
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Step 7Place each half into the 2 greased cake pans, 9 by 13. Cover and put in a warm place. Let rise for about 2 hours or until it is doubled in size.
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Step 8Once dough is done rising, take your index finger and poke holes throughout, covering the top completely with the holes.
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Step 9Mix 1 pint (2 cups) of whipping cream and 1 cup sugar PER PAN.
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Step 10Pour the cream mixture over the holes, covering the top completely with the cream. Do this for both pans.
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Step 11Mix 1 cup of sugar with 1-2 tablespoons of cinnamon. Sprinkle 1/2 cup of the cinnamon sugar mixture over each pan.
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Step 12Bake for 30 minutes at 350 degrees.
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Step 13Allow to cool slightly before slicing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
