A simple multipurpose yeasted coffee cake dough made as a breakfast loaf with a streusel topping.

Combine in a large bowl or a stand mixer fitted with the dough hook and let stand until softened, about 5 minutes:

Add:

Mix by hand or on low speed until blended. Gradually stir in:

Mix for 1 minute, or until the dough comes together. Let sit for 15 minutes. Knead by hand for about 10 minutes or on low to medium speed for 5 to 7 minutes, until the dough is smooth and elastic and no longer sticks to your hands or the bowl. Add:

Knead in the butter until completely incorporated and the dough is once again smooth.

Transfer the dough to a large buttered bowl. Cover with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 ½ hours.

Knead the dough briefly a second time and refrigerate, covered, until doubled again, for 4 to 12 hours.

Butter a 9 × 5-inch loaf pan. Prepare:

Punch down the dough and roll out to a 16 × 9-inch rectangle about ⅓ inch thick. Brush the surface with:

Sprinkle evenly with half the streusel topping, along with, if desired:

Starting from one short side, roll up the dough as you would a jelly-roll. Place seam side down in the loaf pan, cover loosely with plastic wrap, and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 ½ hours.

While the loaf rises, preheat the oven to 375°F.

Brush over the top of the loaf:

Sprinkle the remaining streusel topping over the dough. Bake the loaf until golden brown and a knife inserted in the center comes out clean, about 45 minutes. Turn the loaf out of the pan onto a wire rack to cool.