Recipe - Crunchy Cinnamon Smores

3 cup Flour
2 pack Instant dry yeast, (4 1/2
tsp)
1/3 cup Sugar
One half teaspoon Salt
One half cup Milk
One half cup Water
One fourth cup Butter or margarine
1 Egg

TOPPING
One half cup Sugar
One half cup Flour
One half cup Nuts
2 teaspoon Cinnamon
One half cup Butter, firm

This is also easily prepared in a food processor.

In large mixer bowl, combine 1 One half cups flour, yeast, 1/3 cup sugar, and
salt; mix well. Heat milk, water, and butter (or margarine) until warm (120
~ 130 degrees; butter does not need to melt). Add to flour mixture. Add
egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By
hand, gradually stir in remaining 1 One half cups flour to make a stiff batter.
Spread in well greased 13x9 inch cake pan. Cover; let rise in warm oven
(Turn oven to lowest setting for 1 minute, turn off.) for 25 minutes.

Prepare topping: Combine One half cup sugar, One half cup flour, nuts, and cinnamon.
Cut in butter with pastry blender until particles are the size of small
peas. Sprinkle topping over batter. With back of spoon, make random
indentations in batter.

Bake at 375 degrees for 20 25 minutes. Serve warm or cold.

NOTES : The original recipe called for only 1 tsp cinnamon.

Recipe by: Red Star Yeast Centennial Bread Sampler Cookbook

Posted to MCRecipe Digest V1 #389 by Mark Scheffler
mds@simba.moneng.mei.com on Jan 26, 1997.