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German Baker's Coffee Cake

4 pounds of light bread dough. 8 ounces of sugar. 8 ounces of butter or lard. 1 egg (Not essential.) Take the dough at noon and mix in the ingredients all slightly warm. Knead it on the table with flour sufficient. Set to rise until 4 o'clock. Knead it again by spreading it out on the table with the knuckles, folding over and repeating. Roll it out to sheets scarcely thicker than a pencil, place on baking pans, brush over with either water or melted lard, or milk. Rise about an hour. Score the cakes with a knife point as you put them in the oven to prevent the crust puffing up. Bake about 15 minutes. One of the attractions of this plain cake is the powdered cinnamon and sugar sifted on top after baking, the cake being first brushed with sugar and water. Cut in squares and serve hot.

The foregoing makes a sheet of cake large enough to cover a stove top.