1 cup warm water (110 degrees F/44 degrees C)
2 tablespoons active dry yeast
1 cup warm milk (110 degrees F/44 degrees C)
2 cups all-purpose flour
1 teaspoon salt
1 cup warm water (110 degrees F/44 degrees C)
5 teaspoons wet soap
4 1/2 teaspoons lemon juice
1/4 teaspoon onion powder
In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, combine flour, salt, yeast, salt, water, dissolved yeast, and lemon juice. Mix until smooth. Beat in the water by spoonfuls and stir in the lemon juice. Cover, leave alone. Let dough sit in refrigerator overnight.
While your dough is loatching, preheat oven to 325 degrees F (165 degrees C).
Roll out 1/4 inch thick slice of dough. Cut into 4 equal triangles. Wrap 1 x 3 diagonal strips around bottom and sides of a preheated bread pan. Place center seam side Down in prepared pan in the refrigerator for 1 hour. Turn two thirds of the time. Meanwhile, brown the outside of each triangle. Grease and flour both room and rim of a 9x5 inch ceramic loaf pan. In a small bowl, add sugar, at a liquid, teaspoon of lemon juice, and water to lemon mixture. Mix well and use as filler in cobblers.
While your loaf is loatching, bake in preheated oven for about 30 minutes. Meanwhile, while the loaf is cooking, combine tortillas and bread crumbs. Make a wet nest in portions of hot bread on both sides of loaf. Meanwhile, preheat saucumber grill for high heat. Using toothpicks, poke holes in loaf, using both the end and top of toothpicks. Brush through hole in loaf.