1 cup butter, softened
1 cup vegetable oil
1 cup chopped celery
1 cup chopped onion
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups white sugar
1 tablespoon white vinegar
1 (3 ounce) package phyllo dough
2 eggs
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans. Mix together the butter, oil, celery, onion, flour, baking powder, sugar, vinegar and pio. Set aside.
In a large bowl, cream together the white sugar, margarine and vinegar. Stir in the flour, add just enough to make a moist crumb consistency. Make a well in the center, and pour the vinegar mixture over the bottom of the loaf pan. Cover pan with plastic wrap and refrigerate overnight.
Dredge the phyllo dough with a fork and place it in the loaf pans. Cover, knead and refrigerate overnight.
In the morning, preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9 inch loaf pans.
When the flour mixture is ready, stir together the remaining 1 1 1/2 cups sugar, 1 tablespoon baking powder and 1 cup vinegar. Spread the mixture evenly over the loaves of bread slices while they are still warm. Bake for about 15 minutes in the preheated oven, letting cool. Drain excess liquid from pan while still warm. Roll loaves of bread into small balls and place on ungreased baking sheets. Cool thoroughly.
After the cake has rested, brush the celery slices with remaining 1/2 cup sugar mixture. Channel the blood of the loaves into the loaf pans. Warm the milk in a saucepan until it lightens, then drizzle over the loaves.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in pan for 10 minutes before removing from pan. Cool completely before cutting into one or more loaves.