Coffee Cake

3/4 C scalded milk
1/3 C margarine
1/4 C sugar
1/2 t salt
3   C flour
2     eggs, beaten
1/2 t vanilla
1     package yeast in     |
1/4 C lukewarn water with  | combined
1   t sugar                |

Scald milk.
Add margarine, sugar, and salt.
Cool to lukewarm.
Add beaten eggs and yeast mixture.
Add 1/2 of the flour.
Beat.
Add remaing flour slowly while mixing until dough leaves side of bowl.
Cover bowl.
Let dough sit until it doubles in size, about 1 hour.
Knead 1 minute.
Let dough rise about 45 minutes.
Very important: Do not permit dough to become overlight after second kneading. 
As soon as dough has doubled in bulk the second time, 
roll, fill, and shape as desired.
Now allow shaped coffee cake to stand in warm room about 80° F. to 85° F. (or place pan holding coffee cake in a utensil with lukewarm water, about 100° F.) 40 to 60 minutes or until light, depending on weather conditions.

Bake at 375 F.

From Judy's mother as modified from an Antoinette Pope TV show,
and similar to the Kuchen Dough recipe.