1/2 c. milk
4 tbsp. butter
1/4 c. sugar
1 tsp. salt
1 pkg. yeast
1/4 c. warm water
2 eggs
3 1/2 c. flour

Warm milk; add butter, sugar, and salt. Dissolve yeast in the warm water. Add yeast mixture to the milk mixture. Beat in the eggs, then beat in the flour. Cover and put in a warm place for 1 to 1 1/2 hours to rise until double in bulk. Turn out on a floured board and roll to fit a very large cookie sheet or 2 (9 inch) cakes pans. Pinch the edges to form sides. Place in a warm place again for 45 minutes to an hour to rise until doubled.

Meanwhile, prepare the topping to be poured on before baking. Use 1 cup fresh fruit such as strawberries, peaches, blueberries, blackberries, apples, etc. brought to boil with 1 tablespoon sugar, 1 tablespoon cornstarch, 1/2 teaspoon lemon, and a pat of butter. Or use canned fruit and omit the sugar. Bake in a preheated 350 degree oven for 25 to 30 minutes.