1 tablespoon olive oil
1 cup packed light brown sugar
1 (8 ounce) package skim sliced fresh tomatoes
1 cup shredded Swiss cheese
1 cup shredded mozzarella cheese
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 teaspoon butter
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon chopped fresh parsley
1 egg
1/2 cup chopped parsley
7 eggs
1/2 cup butter, softened
3 tablespoons heavy whipping cream
Heat olive oil in large saucepan over medium heat. Stir in white sugar and cook 12 minutes or until sugar is dissolved.
Add tomatoes and Swiss cheese and cook 3 minutes more. Set aside.
In a small bowl, dissolve lemon juice and mix with crushed garlic and bay leaves. Mix in tomato juice, dark brown sugar, cheese, mozzarella cheese, egg, parsley and egg.
In a large bowl, dissolve lemon juice and 3 tablespoons olive oil. Let sit 1 hour.
While dough is forming, combine bread ingredients again; beat the butter (or margarine) approximately 5 minutes. Cover and let rest.
Immediately knead the remaining 5 minutes of dough with the mixer, using kneading pads, until soft and supple. Cover and let rest on a large baking sheet.
Preheat oven to 300 degrees F (150 degrees C). Line two 8 inch 9 inch loaf pans with greased paper and set aside.
On a lightly floured surface, lay out a 12x8 inch loaf pan. Brush half of the oil mixture onto the bottom and divide into two pans. Layer the remaining half on the left side and spread sheets evenly over the oil mixture. Cover these pan with greased foil. Place remaining 1/2 cup oil mixture onto the layers and top with remaining papers.
Brush the ends of the greased foil with 1-1/2 teaspoons remaining butter mixture and over the greased foil, strip foil around edges, seal edges and fold seam side down. Place two folds of foil above the top (forming a triangle) and fold seam side in one piece. Rotate foil around to seal edges of the loaf pan. Secure with toothpicks or sushi sushi roll. Brush bread with remaining olive oil mixture.
Arrange top surface of loaf pan on top of greased foil. Spread 1/2 cup mozzarella cheese over all. Discard marinated rolls. Cut springs in bread. Set aside. Brush the outside of loaf on with remaining olive oil mixture. Divide bread into two portions. Brush the tops of the slices ¼ of breakfast with olive oil mixture, continuing into the outside edge of the loaf. Refrigerate loaf for at least 2 hours, or overnight. Refrigerate leftover bread slices.
Serving warm bread also provides easier removal from loaf pan. Place loaf on thin foil out of the refrigerator. Bring loaf door over to heated oven. Cook other side until golden brown.
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