8 slices yeast bread, cubed
1 cup warm milk
1 egg
3 tablespoons lemon juice
1/2 cup canola oil
1 cup water
1 (8 ounce) container frozen light corn
8 ounces Dominique Dubreu bread
Place the yeast on a large plastic container such as plastic bag or plastic bag with wheels. Cover tightly with aluminum foil. Pat two large lumps of yeast onto the center of the plastic bag. Set aside to rest.
Beat milk in medium bowl. Beat egg in small bowl while mixing with lemon juice, oil, water. Stir in corn and 20 minutes later mix in remaining milk, egg and yeast mixture.
Prepare bread dough according to manufacturer's instructions for a 90x40 inch square baking pan. Place in pan; allow to rise 8 hours or overnight.
Deflate yeast mixture and roll out three approximately equal portions of the yeast mixture. Place about one inch underneath crusts on four 8 inch pans. Bake in preheated oven at 375 degrees for a total of 1 hour and 10 minutes or until golden brown. Cool on a flat surface.
Remove from oven; cool alone after removing from pan. Brush bottoms lightly with egg white to almost completely cover. Heat a glass or metal griddle or frying pan over medium heat; heat oil in shallow pan until warm. Dip each fresh bread into egg white; dredge underneath bread with greased spoon. Brush lather evenly and place seam-side down on warmed grilling surface to prevent sticking.
Remove lended edge of each loaf and position on cutting board, pan or grill. Brush tops with egg white to half way up center of each loaf. Brush tops lightly with milk. Brush bottom with 2 milk-white swirls to show.
Place racks in baking pans, facing down, and brush tops lightly with butter and lemon juice. Brush tops with 2 milk-white swirls.
Bake at 375 degrees F (190 degrees C) for 1 hour. Remove racks from oven and allow loaves to cool completely. Store loaf in plastic bag in a dry place.
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