Bread-Bakers v006.n057.3

Howdy, folks: I'm new to this list and have really enjoyed the first
edition I just received. I am also fairly new to bread baking. Though I
cooked professionally for years, I was never a baker and now find myself
FASCINATED by the art of it.

My question is about baking tender, sweet bread. What level of gluten/type
of flour should I be thinking of using for, say, a yeast-raised coffee
cake?

Thanks-
Debbie Bier
Concord, MA