diff --git a/src/scandanavian-coffee-cake.md b/src/scandanavian-coffee-cake.md
index ba132a6..6cc25c7 100644
--- a/src/scandanavian-coffee-cake.md
+++ b/src/scandanavian-coffee-cake.md
@@ -1,40 +1,39 @@
-## Scandinavian Coffee Cake
+# Scandinavian Coffee Cake
 
 ## Ingredients
 
-    1/2 cup milk
-    1/2 cup shortening
-    1/2 cup sugar
-    1/2 teaspoon salt
-    1 package active dry yeast
-    1/4 cup warm (not hot) water
-    3 cup sifted enriched Flour
-    2 eggs, beaten
-    melted butter, or margarine
-    2/3 cup firmly packed brown sugar
-    2 teaspoon cinnamon
+* 1/2 cup milk
+* 1/2 cup shortening
+* 1/2 cup sugar
+* 1/2 teaspoon salt
+* 1 package active dry yeast
+* 1/4 cup warm (not hot) water
+* 3 cup sifted enriched Flour
+* 2 eggs, beaten
+* melted butter, or margarine
+* 2/3 cup firmly packed brown sugar
+* 2 teaspoon cinnamon
 
 ## Directions
 
-    Scald milk.
-    Add shortening, sugar, and salt.
-    Stir until sugar dissolves; cool to lukewarm.
-    Dissolve yeast in water; combine with milk mixture.
-    Stir in half the flour; add eggs; beat well.
-    Add enough of remaining flour to make a soft dough.
-    Turn out on lightly floured board; knead till smooth and elastic.
-    (See recipe for white bread) put in a greased bowl; brush with shortening; cover; let rise in a warm place, 80° to 85° till double in bulk (about 2 hours).
-    Turn out on floured board; roll into a rectangle 8 by 12 inches.
-    Brush with butter.
-    Sprinkle with brown sugar and cinnamon.
-    Roll up like jelly roll; shape into a ring on greased baking sheet; pinch ends.
-    From the outside, cut through the ring toward center almost all the way through in 1- inch slices.
-    Fan out slices slightly to side.
-    Brush with shortening; cover; let rise about 45 minutes or till double in bulk.
-    Meanwhile set oven for moderate 375f.
-    Bake 25 to 30 minutes.
-    While warm spread with confectioners' sugar icing; sprinkle with chopped walnuts.
-
+1. Scald milk.
+2. Add shortening, sugar, and salt.
+3. Stir until sugar dissolves; cool to lukewarm.
+4. Dissolve yeast in water; combine with milk mixture.
+5. Stir in half the flour; add eggs; beat well.
+6. Add enough of remaining flour to make a soft dough.
+7. Turn out on lightly floured board; knead till smooth and elastic.
+8. (See recipe for white bread) put in a greased bowl; brush with shortening; cover; let rise in a warm place, 80° to 85° till double in bulk (about 2 hours).
+9. Turn out on floured board; roll into a rectangle 8 by 12 inches.
+10. Brush with butter.
+11. Sprinkle with brown sugar and cinnamon.
+12. Roll up like jelly roll; shape into a ring on greased baking sheet; pinch ends.
+13. From the outside, cut through the ring toward center almost all the way through in 1- inch slices.
+14. Fan out slices slightly to side.
+15. Brush with shortening; cover; let rise about 45 minutes or till double in bulk.
+16. Meanwhile set oven for moderate 375f.
+17. Bake 25 to 30 minutes.
+18. While warm spread with confectioners' sugar icing; sprinkle with chopped walnuts.
 
 ## Contribution
 Anonymous