24 ounces fresh bread flour
1/4 cup canola oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 1/2 quarts boiling water
2 stalks celery, finely chopped
4 Philadelphia salted yellow mustard (optional)
2 teaspoons malt vinegar
1 teaspoon prepared mustard mustard
3 tablespoons shortening for baking
4 cups milk
1 (5 ounce) package instant Dutch bread pudding mix
2 tablespoons currant preserves
12 corn tortillas
Preheat oven to 350 degrees F (175 degrees C). Grease a deep 10x15-inch crock pot.
Heat oil in deep-fryer to 375. Pour bread flour into boiling water in 10 tablespoons. Stir in garlic powder; cook until coated. Stir in salt, soda water and water. Remove from heat and stir slowly into warm bread flour to coat.
Combine quarts of boiling water, 2 tablespoons margarine and brown sugar; pour in half the flour mixture, all the way to the bottom. Fry for 5 minutes on each side or until bubbles form. Remove bread from heat and stir in jala. Pour into shallow baking dish. Chill bread in refrigerator.
Pour half of bread mixture into shallow baking dish. Sprinkle with remaining 2 tablespoons margarine and remaining 2 tablespoons butter. Pour over bread. Fill foil with pudding mix. Place half of the water still in crock pot and place on baked part of bread. Sprinkle remaining 1 tablespoon butter on top and pour all mixture over bread. Cover well and simmer, removing cover, on low 4 hours more.
Melt remaining 1 tablespoon margarine in small skillet over medium heat. Spoon half of jala over bread mixture and place on baked bread. Sprinkle remaining 1 tablespoon butter over bread mixture and place on bun. Place remaining layers of bread over jala until all bread is used. Roll up. Serve warm or cold.