2 teaspoons active dry yeast
1 teaspoon lemon juice
1 cup warm water (110 degrees F/45 degrees C)
1 pinch salt
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 eggs
2 tablespoons olive oil
1 1/2 teaspoons butter
3/4 teaspoon vanilla extract
2 tablespoons lemon juice
2 cup crushed pineapple
2 tablespoons brown sugar
1 cup raisins
1/4 cup chopped walnuts
In a small bowl, dissolve yeast, lemon juice, and warm water in warm water until nearly dissolved. Let stand until creamy, about 10 minutes.
In a large bowl, mix flour, baking powder, eggs, olive oil, butter, and yeast mixture. Mix until dough comes together.
With a clean, dry knife, remove slices from the dough and roll into 1 inch balls. Place them in a lightly greased 10x15 inch pan. Cover the edges of the dough with foil. Cover, and let rest in a warm place until doubled in size, about 45 minutes.
Heat olive oil in a large skillet over medium heat. Saute bread for 10 minutes, or until light golden brown. Brush with lemon juice.
Stir flour mixture and brown sugar into the brown sugar mixture, and mix together until evenly moistened. Stir in raisins and raisins. Stir into bread dough mixture along with brown sugar. Cover, and place in refrigerator for at least 1 hour.
Preheat oven to 450 degrees F (220 degrees C). Grease and flour two 9x5 inch loaf pans.
Roll out the dough into a rectangle about 1/8 inch thick. Using a 2 inch round cutter, cut out the top of the dough and cut into 8 wedges. Place cutout wedges onto the prepared baking sheet. Brush yeast mixture with brown sugar mixture.
Bake in preheated oven for 1 hour. Remove sun from loaf while still hot and raise temperature to 375 degrees F (190 degrees C).