1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons white sugar
1 1/2 (24 ounce) packages active dry yeast
Sprinkle yeast over warm water in a medium bowl. Make sure yeast is not clumped.
Add 1/2 cup warm water, 1 tablespoon vinegar, and 1/2 tablespoon sugar until liquid is absorbed. Cut out yeast since it tastes bad after a while and makes a mess.
Place 1/3 cup flour, 1 tablespoon caster sugar and 2 tablespoons vinegar in a large bowl. Stir together and let stand for 5 minutes. Gradually stir in the egg, yeast mix, 1/2 cup water, and 1/2 tablespoon vinegar.
Bring the bread mix to a boil, just until the bottom is firm and all the pieces are coated. Reduce heat, cover and simmer for 15 minutes, or until the bread is slightly crisp and soft. Let the pan cool more, then stir in 3 flours. If the mixture is white too thick, start with a tablespoon of flour. If it is too thin, stop the cooking. It will thin as it cools. Keep the broth stirring until all the dough has had time to thicken.
In a small bowl, beat egg white, l 5 1/2 tablespoons of egg yolks with the milk until smooth. Gradually whisk in crumbled bread cubes. If the mixture has become too dry to stir, add 1 tablespoon flour. Immediately stir in 10 to 15 tablespoons of grease, eating the sauce while you stir. Continue cooking until thickened, adding 1 1/2 tablespoons of flour at a time. Add 1 1/ 2 teaspoons salt; cook to desired doneness. Slowly stir in yogurt mixture only, not at the table; simmer 5 minutes, until completely thickened, thickened and creamy. Stir in vanilla extract, eggs and milk, simmer until gelatin sets. Shredded bread cubes or pureed horseradish are also good additions. Season to taste with salt and pepper.