Preheat oven to 425°F. Grease a 10” x 15” jelly roll pan; set aside.
In a medium mixing bowl, dissolve the yeast in 1/2 cup of the warm water with the sugar added. Let set until yeast bubbles and the quantity doubles.
Add all the rest of the ingredients, using enough of the remaining water to get a dough the consistency of cake frosting that will spread, not run, when all ingredients are thoroughly beaten.
Pour batter down center and spread with a spatula. Run a teaspoon around edges, forcing batter up the sides.
If you prefer, pour the batter and spread in a circle on the pan, forming at 12- to 12-1/2” circle with raised edges. The batter handles well and will make a circle shape easily. Leave more at edges for raised sides.
