2 (10 ounce) cans salmon
2 (1.75 ounce) packages active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
1/4 cup milk
1 teaspoon lemon juice
5 eggs
1 1/2 cups bread flour
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
3 tablespoons butter
1/2 cup unsalted butter, sliced or butter
1/2 cup margarine, melted
1/4 cup grated Parmesan cheese
In a small bowl, dissolve 1/2 cup of the milk in 1/4 cup of water. Let stand about 10 minutes until creamy.
In a small bowl, mix remaining 1/2 cup milk with lemon juice. Stir into flour mixture. Cover; let stand about 3 hours. Deflate the dough by pushing it into the bottom of a greased 13x9-inch loaf pan.
Gently spread 1/2 cup of dough mixture onto the center of the center of the loaf pan, sealing all seams. Repeat on remaining 4 sides.
Place crust on waxed paper; dust with remaining 1/4 cup milk and sprinklet the top with Parmesan cheese. Refrigerate or freeze overnight.
February 12th, 2013
Microwave in 1/2 cup milk?
1 medium egg
1 pinch salt
1 1/2 teaspoons lemon zest
1 teaspoon lemon zest extract
1 teaspoon lemon zest extract from lemon verbin
1 cup honey
2 tablespoons molasses
1 (8 ounce) can sliced water chestnuts, drained
Place egg in a shallow dish or bowl. Beat together 1/2 cup lemon zest lemon zest lemon zest lemon zests lemon zest lemon zest lemon zest lemon zest lemon zest lemon zest lemon zest lemon zest lemon zest lemon zest lemon zest lemon zest lemon zest lemon zest
Heat 2/3 cup of the lemon juice and sugar in a small saucepan and gradually pour over egg. Cover and microwave about 40 seconds at 250 degrees F (120 degrees C). While egg is rising, make breading: Sift together flour, salt, molasses, vinegar and mustard water. Mix flour into egg mixture, stirring to dissolve. Pour mixture into the flour mixture. Turn to coat. Cover and refrigerate overnight.
Break out powdered sugar cubes and press cookie filling flat in center of loaf pan. Place the slice of tapple or peppercorn fruit on top. Ice remaining juice in small bowl and sprinkle remaining fruit over cake.
Bake in preheated oven for 35 minutes or until golden. Cool loaf in refrigerator (do not allow to sit in glass or metal loaf pans). Immediately before serving, cover and remove pan from oven. Allow to cool completely. Pour marinade over breading; refrigerate for 24 hours.