1 pkg yeast (let to dissolve in 1/4 cup warm water)
1 cup warm-to-hot mashed potatoes, but the hotter the better
2 cups scalded milk (Scalded milk is milk that has been heated to 82°C (180°F)
2 1/2 cups all purpose flour
(Self-rising can be used instead of yeast and all-purpose, if one doesn't care about following the strictures of a very old recipe.)
1 egg, well beaten
1/3 cup butter
1/3 cup lard, or other shortening
1 cup sugar
2 teaspoons salt
2 3/4 cup all purpose flour

Potatoes, dissolved yeast, and the two and a half cups of flour should be combined and let rise until fluffy. Depending upon kitchen temperature, this is a varied amount of time. Mixture should be covered while rising.

After contents are fluffy, add the egg, lard, sugar, butter, salt, and remaining flour. Fold into a buttered pan, spread evenly.

Cover. Let rise until it is fluffy again.

Carefully brush over the rise some melted butter.

With fingers or a knife handle, make parallel depression rows about 3/4 inch deep. Use a little more butter and some brown sugar in each row.

Sprinkle more brown sugar, and cinnamon, over your work.

Bake at 350°F in a moderate oven (ovens vary, so keep an eye out), for 35 minutes.

Submitted by: Savaial