First choose one of the following toppings and have it ready.

CHERRY BUTTERSCOTCH:

Melt in 9 inch ring mold 1/3 cup butter and 1/2 cup brown sugar with 1 tablespoons corn syrup. Decorate with walnut or pecan halves and candied or maraschino cherries. Cool to just warm before spooning in dough.

CINNAMON STREUSEL:

Mix thoroughly 2 tablespoons butter, 1/3 cup granulated or brown sugar, 2 tablespoons flour, 2 teaspoon cinnamon, 1/2 cup chopped nuts. Spoon dough into 8 or 9 inch square pan. Sprinkle with the streusel mixture.

BREAD:

3/4 c. warm water
1 pkg. active dry yeast
1 egg
1/2 c. soft shortening or butter
1/4 c. sugar
1 tsp. salt
2 1/2 c. sifted flour

In mixing bowl dissolve yeast in warm water. Add sugar and salt and about half the flour. Beat thoroughly 2 minutes. Then add egg and shortening. Beat in rest of flour gradually until smooth.

Drop small spoonfuls over entire bottom of greased pan. Cover and let rise in warm place until double in bulk. Heat oven to 375 degrees and bake 30-35 minutes. Immediately turn out of pan to avoid sticking. Serve warm.