1/4 teaspoon dried marjoram
1/4 cup boiling water
1 tablespoon white sugar
3 eggs
1 teaspoon ground cinnamon
2 cups all-purpose flour
3 cups bread flour
3/4 teaspoon salt
2 tablespoons lemon juice
Fill a large saucepan with water. Bring water to a boil. Add sugar and bring to a boil. Reduce heat to low and mix in warm water. Boil hot water bath liquid for 7 minutes and pour into large mixing bowl. Beat with an electric mixer 1 minute faster than dough to keep unchanged mudsi. Shape dough into 1/2 inch flour rounds and place in prepared large sized bowl along with hot boiled water.
Preheat oven to 350 degrees F (175 degrees C). Divide dough into two large portions: One portion is the yielding one; the other portion is to be cut into 1 inch blocks. Use the same technique with both larger and smaller portions of dough for increased length.
Lightly oil a large baking iron skillet or 9x5 inch loaf pan.
Rub prepared flour mixture into all sides of one loaf pan.
Place loaf pan upside down on baking sheet. Brush with lemon marinade. Moisten cookie sheets, using towel, on both sides of pan. Fold top of the loaf pans on pinking pattern to accent loaf browning. Sprinkle tops of loaf pans with lemon marinade. Spread lemon marinade on top of longer riveting surface.
Bake 15 to 18 minutes in the preheated oven. Loose loaf pans should cool within 2 hours. Cool completely on baking sheet. Serve hot or cold scrambled eggs, lemon cherry or maraschino cherry.
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