2/3 c. warm water (105-115 degrees)
2 tbsp. sugar
1 env. dry yeast
3 c. buttermilk baking mix
1 egg, beaten
10 ripe peaches, peeled, pitted, sliced (about 4 lbs.)
1 1/2 c. sugar
2 tbsp. cornstarch
1 tbsp. ground cinnamon
1/4 c. (1/2 stick) butter

Preheat oven to 375 degrees. Place warm water in medium bowl. Sprinkle 2 tablespoons sugar and yeast over and stir to dissolve. Let stand until foamy, about 10 minutes. Blend in baking mix and egg. Cover and let rise in warm place until light, about 20 minutes.

Butter 11"x17" jelly roll pan. Knead dough on floured surface until smooth, about 3 minutes. Roll dough out to 12"x18" rectangle. Transfer dough to prepared pan, pressing dough up sides of pan.

Arrange peach slices in rows atop dough, leaving 1" border all around. Combine 1 1/2 cups sugar, cornstarch and cinnamon in small bowl. Sprinkle sugar mixture over peaches. Dot cake with butter. Bake until crust is golden and peaches are tender, about 25 minutes. Serve warm or at room temperature.