To make the dough: This can be done 3 different ways.
1) Bread machine method: Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.
2) Mixer method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes.
3) Manual method: In a medium-sized mixing bowl, combine all of the ingredients, stirring until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth, shiny and supple.
4) If using the manual or mixer method: Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
5) Transfer the dough to a lightly greased 18" x 13" half sheet pan. Roll it into a rough 12" x 8" rectangle, forming a lip with your fingers all around the edges.
6) Spread the fruit over the crust; it'll make a single layer that covers most of the crust. Sprinkle the Pie Filling Enhancer over the fruit.
7) Cover the cake with plastic wrap, and set it aside to rise for 1 hour, or until it looks puffy.
8) To make the topping: Combine the brown sugar, cinnamon, and ClearJel and sprinkle over the fruit, then drizzle the butter over the sugar, followed by the heavy cream.
9) Bake the cake in a preheated 375°F oven for 30 minutes, or until it's golden and bubbly on top. Remove it from the oven, and gently slide it from the pan onto a rack to cool. Serve warm, or at room temperature.
Hi Paula- I don't believe that direction is an error as 13 x 18 is a standard half-size cookie sheet and I think the writer was just trying to give our fellow bakers a specific suggestion in case they wanted one. Any cookie sheet that is larger than the piece of dough should work just fine and a reasonable edge would be helpful I think as well. If you have any further questions, please give our baker's hotline a call at 855-371-2253. Happy Baking! Jocelyn@KAF