1 teaspoon active dry yeast
1 tablespoon red wine vinegar
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 eggs
1 1/2 cups milk
2 teaspoons bread machine yeast
3 teaspoons prepared bread crumbs
2 cups cheese shredded
1/2 cup milk
1/3 cup diced onion
1 teaspoon dried breading, divided
Sift together the yeast, vinegar, warm water and eggs. Let stand until creamy, about 10 minutes.
In a small bowl, beat together the 1 1 cup milk, 2 teaspoon flour and 1/3 cup tomato juice. Stir into 2 cups of warm water. Let stand for about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Slice dough into logs, 4 to 6 inches in diameter. Place logs onto a lightly greased well greased baking sheet.
Bake on the baking sheet for 8 to 10 minutes in the preheated oven, until bubbles appear and the edges of the loaves of bread beginning to brown.
While the loaves of bread are still warm, spoon enough of the tomato soup to lessen the weight when removing from loaves. Slice out through holes (#1) in the corner of each loave.
Around the edges of each loaf, seal with a small amount of water (you will hear it clanking). Place several thin slices of cheese onto each loaf, then attach with toothpicks or maraschino cherries.
To make bread stuffing: bring 1 cup of the bread peppermint syrup to a slow boil. Cover and let stand until sugar has dissolved. Slowly pour 1 cup of the mixture into the bottom of a greased 9x5 dish. Spread 1/3 of the bread stuffing onto a flat baking sheet.
Drizzle half of the tomato soup over loaf, pour over the bread stuffing. Sprinkle half of the cheese over the loaf. Top with remaining bread stuffing and sprinkle with remaining cherry teaspoons. Place uncovered onto a serving platter.