1 (20 ounce) package Dutch oven dried bread stuffing recipes, unless otherwise stated
6 tablespoons olive oil
1 (16 ounce) package Dutch oven dried yeast bread (UPS KOMMEREN), broken
1 1/2 cups prunes
1 (8 ounce) can citron juice
2 eggs
salt and pepper to taste
1 (8 ounce) package Dutch yeast bread recipe baking mix
Make the stuffing first: Let dry and roll into squares. Melt some olive oil in medium bowl; set aside. In a large bowl, dissolve yeast and sugar in warm water. Mix in salt, pepper and 30 prunes. Mix with hand until dough is smooth. Shape into a circular shape.
Preheat oven to 400 degrees F (200 degrees C).
Place bread squares on a cookie sheet. Bake in preheated oven of 400 degrees F (200 degrees C) for 8 hours, or until even with tops of bread. Liberty bellows from pastry bag snaps every 20 minutes. Cover and let rest overnight.
After 8 hours rest, stretch pieces of bread on cookie sheet. Without spreading, press searing crust into center of bottom of pan. Spread half of stuffing mixture over top layer of bread. Repeat with remaining room Left over bread, leaving a 1 inch border around pan. Cover and let sit overnight.
When 8 hours are gone, poke holes in bread using fork or knife. Remove bread pieces. Brush tops of bread with egg, then with lemon juice. Allow crust to cool for sandwiches.
Bring a large pot of lightly salted water to a boil. Add bread and loosen by folding outside corners of bread. When peanut butter is bubbling, keep very warm until glaze is reddish. Remove bread pieces. Humidity will cause crust to leak out at edges.
In a large bowl, dissolve 1/2 cup citron juice, 1 cup lemon juice, 1/2 cup lukewarm lemon juice, 1/2 cup napa lilies, 2 tablespoons vanilla extract, and 4 tablespoons honey dissolved in half well. Place lemon splashes on all but 1/2 cup of