Preheat Oven to 375°F

In large mixer bowl, combine 1+1/2 cups flour, yeast, 1/3 cup sugar, and salt; mix well. In saucepan heat milk, water, and butter until very warm (120°-130° F); butter does not need to melt. Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining 1+1/2 cups flour to make a stiff batter. Spread in well-greased 13 x 9-inch cake pan. Cover; let rise in warm place for 25 minutes.
 

Prepare Topping: Combine 1/2 cup sugar, 1/2 cup flour, nuts and cinnamon. Cut in butter with pastry blender until particles are the size of small peas. Sprinkle topping over batter. With back of spoon make random indentations in batter. Bake at 375º F for 20 to 25 minutes. Serve warm or cold.

*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.