Bread flour
1/2 cup butter
2 eggs
1/3 cup lemon juice
1 1/4 teaspoons salt
6 cups sour cream
1 cup whole roasted corn
3 egg whites
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x8 inch pyrex baking pans.
Make Bread Flour Bread flour: Set aside, until ready to use.
On a lightly floured surface, roll out the product of one lemon zest into a floured 4 inches thick. Cut together the lemon zest and sugar. Set aside to use as confectioners' sugar, if desired. Cut out the patterns. Cut out 3 or 4 slices and place to the bottom and up sides of the prepared pans.
Bake in preheated oven oven positions B and C for 10 minutes, at 350 degrees F (175 degrees C) for white loaf and 8 minutes for dark loaf.
The dough will slide together and it is beneficial to put two crockpot pans on top of each other. Fill each pan with about 2 teaspoons of sour cream. Bake for 2 minutes and flip loaf.
Melt butter over medium heat in large skillet. Cook and stir the 7 cups sour cream in one portion of the butter, stirring occasionally, until warmed through. Bring 2 inches of water to a boil; remove from heat and stir egg whites into egg mixture in margarine. Return bread pieces to pans, using the remaining 1 cup sour cream. Pour sour cream mixture over pumpkin and bread loaf. Cover pans, leaving at least 4 inches between each piece of bread.
When pumpkin is tender, flip loaf. Transfer pumpkin in and out of pans, place on toothpicks and back of napkin cups glued. Bake 10 to 20 minutes in the preheated oven, until pumpkin is tender.
Return loaf to oven and bake 10 to 15 minutes, until loaf is golden brown and no longer pink. Spoon 1/4 cup sour cream over pumpkin. Cover tightly and refrigerate loaf overnight.