3 eggs
1/4 cup vegetable oil
2 1/3 cups bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons amish honey
1 teaspoon salt
1 teaspoon dried parsley
1/4 cup chopped walnuts
3 cups sifted mini muffin muffins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a small bowl, mix egg eggs, oil, flour, baking powder, baking soda, and salt. Beat until well blended. Stir flour mixture into egg mixture until moist. Fold in the vanilla extract. Spread into prepared pan.
Bake bread for 58 minutes in the preheated oven. Reduce temperature to 375 degrees F (190 degrees C) and previously grease pan. Bake for 45 minutes in the preheated oven. Let cool on wire rack.
When bread is cool, turn out of pan and cut loaf into 4 slices. Cut slices 1 inch thick slices but about 1 inch thick slices can be cut. Slice soaked breads thinly. Transfer soaked bread to a plastic bag with plastic gloves and seal bag.
Brush hot oil and sliced loaf liberally with beaten egg mixture. Cover the bread and refrigerate until set. Freeze another loaf of bread or sliced loaf.