3 lemons, juiced
1 1/2 cups white wine
1 teaspoon active dry yeast
2 cups all-purpose flour
2 eggs, beaten
6 cups milk
2 onions, cut into wedges
2 celery, cut into wedges
1 (15 ounce) can beef broth, divided
1 (8 ounce) can cream-style corn
1 cup chopped onion
1 tablespoon dried basil
1 teaspoon dried sage
In a large bowl, mix all ingredients, except lemon juice. Cover and let stand overnight.
The following day, preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
Bake the loaf in the preheated oven for 60 minutes, or until bubbles appear to the touch. While loaf is baking, make the soup.
Meanwhile, combine the flour with the eggs, stirring finely. Mix in the lemon juice and brown sugar milk, mixing well. Stir in the 1 1 cup of the beef broth, reserving 3 tablespoons of it for later.
Beat the remaining 1/2 cup of broth into the cake batter, mixing about with a spoon. Spread the mixture evenly over the top of the loaf. Increase the remaining 1/2 cup broth with the remaining lemon juice, adding to just about cover completely.
Bake in preheated oven for 40 minutes, or until bottom of loaf is golden brown.
With a spatula or metal spoon, dip the loaf into the lemon juice and lemon syrup. Then sprinkle with chopped onions and celery. Drizzle remaining lemon juice over the loaf.
Remove loaf from oven, and allow to cool. Remove the parchment paper and let cool completely. Before cutting, roll out the remnants of the loaf to shape into loaves. Serve warm.
This was way too faint of a purple. - I had to experiment. Comfort food isn't for everyone, and I'm not saying this was the best thing ever, but it definately was close.
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