PLACEK (Polish Coffee Cake)

**This recipe makes 5 loaf pans.

15 oz. milk
3 pkgs. dry yeast
1 1/8 Tblsp. Splenda Sugar for Baking
3 cups unbleached flour

Heat milk to 110-115°.  Remove from heat and add yeast.  Stir yeast in till completely dissolved.  In a large bowl, measure Splenda and flour.  Once yeast is dissolved, add to flour mixture & mix together.  Cover with wax paper and let rise ½ - 1 hour.

While yeast mixture is rising, beat together:

2 sticks + 2 Tblsp. Margarine
½ cup + 3 ½  Tblsp. Splenda Sugar for Baking
orange rind (optional)
8 large eggs
6 cups flour
1 ½ cup golden raisins or nuts (optional due to sugar and potassium content)

NOTE:  Beat margarine, sugar, rind, eggs and 3 cups flour first.  (If you have a dough hook, put it on the beater at this time.) After yeast mixture is ready, add in and beat.  Then, add in the last 3 cups of flour.  (Add raisins/nuts at this time.)   Grease a large bowl, add dough mixture to it, cover with wax paper, and let dough rise 1 ½ - 2 ½ hours. 

While dough is rising, mix crumbs:
          3 c flour
1 ½  sticks butter
¾ cup Splenda Sugar for Baking

After dough has risen, put equally in greased loaf pans.  Distribute crumbs equally on all dough in pans.  Put wax paper on top of loaf pans and let rise till dough is rounded over the top.

Bake at 325-350° for 30-35 minutes or longer as needed.