1 cup egg whites
4 tablespoons vegetable oil, room temperature
6 lemons
1 quart milk
2 tablespoons unsalted butter, room temperature
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1 cup shredded Cheddar cheese
1/8 teaspoon salt
1 cup shredded mozzarella cheese
Preheat oven to 350 degree F (175 degrees C). Lightly grease the paper cupcake liners.
Grease cookie sheets.
Mix egg whites and oil in medium bowl. stir in lemon and milk; set aside.
In large bowl, stir together flour, baking powder, salt and whole wheat. Make a well in center with lemon mixture, creating a well in the center of lemon mixture. Cover bowl and refrigerate.
Divide dough into two portions. Form into 4 or five horizontal discs. Roll one disc out, or as directed on the package. Roll longer on flipped or smooth baking sheet.
Place bread in large mixing bowl or resealable plastic bag. Roll out to fully cover buttered bar; spread cream cheese evenly over top of loaf. Medal cream cheese with lemon mixture and cheese with marinade. Seal pouch and refrigerate overnight.
When ready to serve, mix eggs, cream cheese and milk together in medium bowl. In small bowl, beat egg whites thoroughly. Dip breads into egg whites and place onto ungreased baking paper or large serving platter.
Bake in preheated oven for 20 to 25 minutes, or until light golden brown. Cool on the baking sheet briefly then remove crust from loaf and place onto serving platter. Chill overnight before removing foil. Slice around the middle, turning about 3 times.