1/3 cup nonfat butter
1 (1 ounce) package active dry yeast
1/2 cup white sugar
1 cup warm milk (110 degrees F/45 degrees C)
2 teaspoons baking soda
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 cups white sugar for decoration
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large bowl or 9x13 inch baking dish and set aside.
In a small bowl, dissolve the butter and yeast together. Gradually stir in the sugar, since the lumpy part of the mixture will be soft. Adjust the lemon and other brown sugar drops to taste until the dough holds together.
Sprinkle the brown sugar evenly over the top of the dough. Roll the dough into a 5 inch square and cut into 2 inch squares.
On a lightly floured surface, layer the sugar with the vanilla and flour until a light golden brown. Place squares of starter to form the shape of a loaf. Set aside.
Roll the remaining piece of dough into the size of your hand. Cut to the desired shape. Place loaf on the prepared baking dish. Brush generously with the remaining lemon juice, sprinkle with the remaining 2 tablespoons flour and sprinkle with the remaining 2 tablespoons sugar.
Bake in preheated oven for 20 minutes, or until edges of the loaf are golden brown. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 10 to 15 minutes.