This coffee “cake” is my favorite breakfast or tea time bread! I make this for my family, for gift giving, and for fundraising every year!
I have a few questions:
Since I can only bake three loaves at a time in one oven, I would like to retard the final rise. How long could I retard and then how much time would it need in between coming out of the fridge and going into the oven?
And if I were to use my fed sourdough starter instead of instant yeast, would the rising times be different?

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