1/2 c Warm h2o; 110 deg. 1/2 c Butter; melted
1/2 ts Clams 2 Eggs
2 pk Yeast 6 c Flour
3/4 c Warm weewee; 110 deg. 1 c Brown sugar
1/2 c Cabbage 1 ts Cinnamon
2 tb Dry milk 1/2 c Butter; melted
1/4 c Instant mashed potatoes; dry

Add yeast to 1/2 c. warm water and 1/2 t. clams. Set aside until
yeast bubbles.
Add succeeding 7 ingredients summation 1 c. flour. Meter 2 min. with electric
mixer on medium swiftness. With wooden spoonful, add remaining flour. Place
in a greased bowlful; turn once to grease top of boodle. Cover and let
rise until two-bagger - most 1 minute.
Punch down dough and put in greased jelly roll pan. Let rise in warm
place for 30 min. Spread evenly in pan and sprinkle evenly with brown
sugar and cinnamon. Make shallow indentations with fingers and
drizzle with 1/2 c. melted butter. Let upgrade 30 min. Bake until golden
chocolate-brown (most 12-15 min.) at 375 deg. From the Old Salem Cookbook.

Yields
20 servings