Ingredients
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2 (1/4 ounce) packages active dry yeast
1/2 teaspoon sugar
1/2 cup water (110 F)
3/4 cup water
1/2 cup sugar
2 tablespoons non-fat powdered milk
1/4 cup instant mashed potatoes
1/2 teaspoon salt
1/2 cup melted cooled butter
2 eggs
3 cups flour
butter
For Topping
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup melted cooled butter
Preparation
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Sprinkle yeast and 1/2 teaspoon sugar into the 1/2 cup of warm water.
Set aside until yeast bubbles, and mixture is foamy.
Add the next 7 ingredients, and about 1 cup of flour. (note: The instant mashed potatoes are used as dry flakes the way they come from the package).
Beat with a wooden spoon.
Add remaining flour or a little more if needed, until bread dough consistency.
Place in a greased bowl and turn it to coat.
Dot dough with butter, and let it rise until double in size, about 1 hour.
Then, punch dough down, and place in a greased shallow baking pan (about 17 x 12 inches) Let rise 30 minutes, then sprinkle with brown sugar and cinnamon. Note: one reviewer commented \"The 3 cups flour became about 7 to make it a workable dough. Must be an error in the recipe\" There is no mistake in the recipe; this is a cake with a soft dough, not a bread. The term \"workable\" does not apply here; the soft dough will rise right in the pan. This is not a bread where you are continually kneading it into something that must be shaped. Had the reviewer simply patted it into the pan and let it rise in the pan it should have been fine. The mistake was adding all that extra flour and treating it like a bread.
Now the fun begins.
As if you're playing the piano, punch your fingers into the dough making indentations.
Pour on remaining 1/2 cup of butter, and let dough rise another 30 minutes.
Bake in a preheated 375\u00b0F for 12 to 15 minutes until golden brown.
Serve warm or at room temperature.
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