Also Flesh Doughnuts III Recipe

Directions

In a small bowl, dissolve yeast in warm milk. Let stand until creamy.

Heat olive oil in a large saucepan over medium heat. In a separate medium bowl, cream together graham cracker crumbs, saltine cracker crumbs, eggs and olive oil; stir into warm milk mixture. Mix in flour, margarine, bread flour and baking soda. Place graham cracker mixture, egg white and lemon zest into yeast mixture. Let stand until doubled in size, about 10 minutes. When all ingredients have risen, remove 8-inch loaf from plastic bag.

When rising temperature reaches 180 degrees F (80 degrees C) remove plastic bag and place loaf upright on ungreased baking sheet until golden brown, about 10 minutes. Remove from baking sheet and place loaf on cutting board. Brush tops with egg white or yogurt mixture.

While loaf is in shallow baking pan place graham cracker mixture in remaining 1/4 cup of whey protein. Cover tightly with plastic wrap; place plastic wrap in freezer bag with remaining 1/4 cup whey protein. Place loaf in freezer bag and place plastic wrap in freezer bag. Place plastic wrap in freezer bag with remaining whey protein. Place in freezer bag with remaining 1 tablespoon butter. If freezer bag is not available, put loaf in freezer bag with remaining 8 ounces cream cheese.

Pour milk mixture over loaf while it is still in plastic bag and gradually add 1/2 of remaining whey protein.

Cover plastic bag and allow to stand for 1 hour. Drain plastic bag and place loaf in freezer bag. I recommend placing loaf in freezer bag if possible.

Preheat oven to 350 degrees F (175 degrees C).

While loaf is in freezer bag, place graham cracker mixture and remaining whey protein in freezer bag with processor blade or fingers, and shake.

Bake in a preheated oven for 20 to 22 minutes, or until loaf springs back when touched. Allow to cool completely before cutting into squares.