Title: Movarian Sugar Cake
Categories: Bread Ethnic
Yield: 20 Servings
| 1/2 | c | Warm water; 110 deg. |
| 1/2 | ts | Sugar |
| 2 | pk | Yeast |
| 3/4 | c | Warm water; 110 deg. |
| 1/2 | c | Sugar |
| 2 | tb | Dry milk |
| 1/4 | c | Instant mashed potatoes; dry |
| 1/2 | c | Butter; melted |
| 2 | | Eggs |
| 6 | c | Flour |
| 1 | c | Brown sugar |
| 1 | ts | Cinnamon |
| 1/2 | c | Butter; melted |
Add yeast to 1/2 c. warm water and 1/2 t. sugar. Set aside until yeast
bubbles.
Add next 7 ingredients plus 1 c. flour. Beat 2 min. with electric mixer on
medium speed. With wooden spoon, add remaining flour. Place in a greased
bowl; turn once to grease top of dough. Cover and let rise until double -
about 1 hour.
Punch down dough and put in greased jelly roll pan. Let rise in warm place
for 30 min. Spread evenly in pan and sprinkle evenly with brown sugar and
cinnamon. Make shallow indentations with fingers and drizzle with 1/2 c.
melted butter. Let rise 30 min. Bake until golden brown (about 12-15 min.)
at 375 deg. From the Old Salem Cookbook.