2 tablespoons olive oil
2 tablespoons brown sugar
2 teaspoons lemon juice
2 tablespoons lemon zest
10 tablespoons vegetable oil
1 1/2 teaspoons powdered plain yogurt
1 cup sliced persimmon
1 cup butter
3 eggs
7 cups all-purpose flour
1 teaspoon baking soda
Heat olive and brown sugar in large skillet over medium heat. Stir in lemon juice and lemon zest. Reduce heat to medium-low; mix in 3 tablespoons olive oil, 1 tablespoon brown sugar, lemon juice and lemon zest. Bring to a boil. Boil for 3 minutes or until a large amount is absorbed.
Add vegetable oil, flour, yogurt, persimmon and butter. Mix together (mouth full, not spoon full) or add milk. Stir until smooth (about 5 minutes). Gradually add egg and mix well. Gradually whisk in flour mixture while mixing in sour cream or mayonnaise, 3 tablespoons butter and eggs. Makes about 16 loaves.
Whisk together mustard, stir in brown sugar, lemon juice and lemon zest. Also add flour, if necessary to include enough to make a smooth dough. Sprinkle with baking soda. Wrap loaves in plastic wrap and place in refrigerator overnight (to keep them warm).