Moravian Sugar Bread

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt.

Heat water and butter until very warm (120 degrees F to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and potato; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For rapid rise yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)

Meanwhile, combine ingredients for topping. Blend well.

Punch dough down. On lightly floured surface, divide dough into 2 equal pieces. Roll to fit 2 greased 9- x 13-inch baking pans or 2 greased 12-inch pizza pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

With finger, make indentations in dough at 1-inch intervals. Sprinkle topping evenly over dough, filling indentations.

Bake at 375 degrees F for 15 to 20 minutes or until done. Switch the positions of pans on oven racks halfway through baking time for even browning. Remove from pans; cool on wire racks.