1. Sprinkle yeast over warm water in large bowl. Let stand 3 minutes. Then stir to dissolve completely. Add 1/2 cup sugar and the salt, stirring until dissolved.

2. Add 1/2 cup butter, the eggs and 3 cups flour. Beat with a wooden spoon until smooth.

3. Gradually add remaining flour mixing with the spoon then with hands until dough is smooth and stiff enough to leave side of bowl.

4. Turn out dough onto lightly floured surface. Knead until smooth and blisters appear on surface - about 5 minutes.

5. Place in lightly greased large bowl, turn to bring greased side up. Cover with towel. Let rise in warm place (85° F.) free from drafts, until double in bulk (about 1-1/2 hours).

6. Generously butter bottoms and sides of two 8" layer baking pans.

7. Turn out dough onto a lightly floured surface. Divide into two. Roll out dough into 1/8" thin sheets about 6" wide x 24" long. Spread generously with remaining softened butter and roll, jelly-roll fashion from long edge. Into prepared pans, beginning at outside edge, turn dough into a coil twisting

dough at same time.

8. Cover with towel, let rise in warm place until double in bulk (about 1 hour).

9. Preheat oven to 375. F.

10. Bake for 30 minutes.

11. Let cool in pans or wire racks for 15 minutes. Remove from pans. Spread top with softened butter. Sprinkle with grated cheese and sugar. Slice.

Preparation time: 30 minutes plus rising time

Cooking time: 15-20 minutes

Makes 2 big ensaymadas enough for 8 servings.

• 9 pieces Lasagne, uncooked
• 1 medium yellow onion (about 1 cup), chopped
• 1 teaspoon vegetable oil
• 2 garlic cloves, crushed
• 8 ounces mushrooms (optional), sliced thin
• 1/4 cup fresh parsley, chopped
• 1 10-ounce package frozen spinach, thawed, drained thoroughly
• 1/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 cups meatless tomato or spaghetti sauce
• 1 15-ounce container part-skim or reduced-fat Ricotta cheese
• 3/4 cup shredded, part-skim Mozzarella cheese
• 2 tablespoons grated Parmesan cheese