1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking powder/crushed blue pepper
3/4 teaspoon paprika
2/3 cup butter
6 eggs, beaten
1 cup apple cider vinegar
1 teaspoon grated lemon zest
1/2 teaspoon garlic powder
1 1/2 teaspoons dried rosemary
In a large bowl, combine flour, baking powder, blue pepper, paprika, butter, eggs, vinegar, lemon juice and garlic powder. Mix well. Form the mixture into a sandwich. Let stand in a cool dry place for at least 30 minutes.
Heat the butter in a medium saucepan over medium heat. Gradually pour in vinegar until thickened; remove from heat. Stir in lime juice and bouillon granules. Mix gently, stirring constantly, until softened.
Heat the vinegar mixture in a small bowl until mixture is thickened. Finally, fold in rosemary, reserving a tablespoon for use later. Pour the mixture into the chilled sandwich. Cover and chill overnight.
Preheat oven to 400 degrees F (200 degrees C). Remove from refrigerator and dust with more lemon zest if desired. Dip dough into butter mixture, and place in a large, heavy wooden bowl. Spread egg mixture over dough.
Bake at 400 degrees F (200 degrees C) for 1 hour in the preheated oven, or until golden brown. Remove to a cool rack to cool completely.
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