Dutch Cake

Mom's Dutch Cake (from Uncle Jack)

1 household yeast cake or 3 pks dry. Break yeast cake into 1 cup of good warm water and 1 tsp of sugar. Check to make sure it's working (sounds like faint buzzing)
1 qt. of good warm water. On a scale of tepid to boiling it should be a 7 or 8.
1 large tablespoon of butter. By large it means do not level as normal but make a rounded mound (be generous).
1 c. sugar (be generous as above)
1 egg
3 tsp salt
almost 5 lbs flour

Mix all the ingredients in a very large bowl or pot and gradually add the flour. At the point where kneading is possible start adding the flour more slowly. At this point remove from bowl and knead on a flat surface. Continue until the dough no longer sticks to your hands but not that it is completely dry. Knead until the dough feels like a baby's bottom (smooth and warm, like silk). Oil bowl, return the dough to the bowl. Cover with a damp cloth. Let rise until doubled in size. Punch down and separate into rounds. Spread liberaly with butter, sprinkle with a lot of sugar and cinamon. Let rise again (1/2 to 1 hour or until doubled in size). Bake at 350 for about an hour or until when tapped it sounds hollow.