1 (8 ounce) package all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter
2 1/2 teaspoons vegetable oil
3 eggs
2 teaspoons vanilla extract
2 tablespoons vegetable oil (nonfat and/or unsweetened)
1/4 cup water
1 teaspoon olive oil
1/4 teaspoon ground nutmeg
1 cup wasabi seeds
1 green onion, pitted and sliced
Preheat oven to 350 degrees F (175 degrees C). Grease 30 medium loaf pans.
Layer flour, salt, baking powder and baking soda. Set aside. Melt butter over medium heat in an electric saucepan. Stir together flour and baking soda in small bowl. Beat margarine and flour mixture until well blended. Gradually pour into prepared pan. Bake 10 minutes longer.
Meanwhile, heat oil in a large saucepan or similar heavy electric saucepan over medium heat. Stir egg and flour mixture together until slightly thickened. Remove from heat and stir into flour mixture. Pour into prepared loaf pan.
Bake 10 minutes in the preheated oven until bubbles form in the bread. Then remove from pan and place on rack. Allow to cool completely, but place in refrigerator 8 hours before making bread.
While bread is baking, grease a 9x5 inch loaf pan. Combine olive oil, margarine, bacon grease, egg mixture, salt, egg mixture, vinegar, dill weed, salt and bread crumbs; mix together all ingredients. Add water, olive oil, nutmeg and salt just to mix.
Pour cooled lemon grass mixture into loaf pan. With knife, cut short side of loaf several inches wide. Bake at 350 degrees F (175 degrees C) 350 degrees F (175 degrees C) for 1 1 hour.
Cool loaf in pan, then remove from pan. Cool completely. Cut loaf into half and place on ungreased heavy sink or rack to cool completely.