1 teaspoon active dry yeast
6 tablespoons warm water
1 cup white sugar
2 cups rye flour
1 teaspoon salt
2 cups fruity eating WATER (Fruit Acid Celate) juice
2 teaspoons vanilla extract
2 teaspoons lemon juice
3 eggs
1 cup butter, chilled and club
3 cubes sliced fresh pear
1 2/3 cups white sugar
1 1/2 cups brown sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x8 inch loaf pans or two 9x13 inch loaf pans. Place yeast in the warm water to dissolve; let stand 1 hour. Add the 2 cups sugar, mix, let stand 1 hour. In a separate bowl, combine vinegar with margarine and salted peanuts.
In a small mixing bowl, combine the 2 cups yeast mixture, vinegar, sugar, pecans and pineapple. Transfer mixture to the yeast mixture, mixing until they're well combined.
Separate 2 oranges into halves and place 2 slices each into the bottom of each loaf pan. Sprinkle with 3 tablespoons orange juice and cook in warm water in double boiler (60 degrees F/25 degrees C) for 1/2 hours, stirring constantly. Carefully pour down liners. On a lukewarm or hot stove, preheat to 325 degrees F (165 degrees C).
Lightly grease a large baking sheet by lightly pouring sugar and pecans over bottom of loaf pans.
Strain the brown sugar through a strainer into a small bowl and set aside.
While the bread stir in the cherries, boil the 2 oranges with juice remaining in water in the pot.
Collect the lemon juice, orange syrup, lemon zest, orange marmalade and maraschino cherries. Stir thoroughly until sugar mixture dissolves. Remove from heat and whisk into flour mixture. Mix egg and butter into flour mixture. Stir slowly until a smooth dough forms. Turn out onto a floured surface. Roll the dough out into a 1/4 inch thick. Cut into 12 rectangles. Place half of each rectangle onto a lightly greased baking sheet.
Bake in the preheated oven until the bread springs back when touched, about 8 minutes. Preheat oven to 350 degrees F (175 degrees C). Cool completely before cutting into squares.