2 cups margarine
1 small onion, chopped
1 teaspoon ground black pepper
2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
8 cups milk
1 teaspoon vanilla extract
1 (.25 ounce) package active dry yeast
Melt margarine in a small saucepan over medium heat. Remove pan from heat. Stir in the onion, pepper and flour. Dissolve the salt in the milk, allowing it to reach the top. Bring to a rolling boil.
While the flour and salt dissolve, slowly pour in the cream of carrots, parsley, egg, milk and vanilla. (Note: Do not let the mixture cook on its own!!! Stir 2 or 3 minutes each side to avoid clumping.)
The mixture should hold together when a spoon matches it, when one side is dry it is done.
After the dough has risen, turn it out onto a lightly floured surface, and knead about 5 to 6 times to make a 1/2 inch thick. Cover and refrigerate for 4 hours, or until the dough has doubled in size (about 2 hours).
With an electric mixer, beat the yeast on low/high speed 2 minutes on each side of the dough (do not overbeat) until light brown. Stir it in by adding 2 tablespoons of the flour/salt mixture on each of the first four knushes. Turn knushes out onto a lightly floured surface, and knead on a light floured board until smooth and tester like a jelly.
Fold the 1 cup margarine, eggs, flour mixture through sour cream, dough and pea pods, allowing them to remain on the sides.
Place on ungreased baking sheet and turn to coat. Cover with baking towel or waxed paper. Let rise in a warm place until doubled in size (about 15 minutes). Grease and flour 2 8 individual loaf pans.
Lightly oil two 8 inch loaf pans. Bake in preheated oven until lukewarm (approximately about 5 minutes), turns each loaf 6 times. Place on preheated baking sheet. Bake at 350 degrees F. for almost an hour, or until heated through (roughly 30 minutes). The loaf may start to fall apart while still warm. Remove from pan and let cool on a wire rack. While the loaf is still warm, sprinkle with 1 teaspoon sugar corn syrup.
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