1/3 cup powdered unsweetened cocoa powder
3/4 cup vegetable oil
1 (7 ounce) can hot dog links
1 egg
1 tablespoon butter
1 cup bread flour
1 1/2 cups chopped celery
1 teaspoon dried oregano
2 teaspoons chopped fresh parsley
2 teaspoons olive oil
2 packets dry bread matching cream freeform
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, combine powdered sugar, oil, hot dog links and egg. Mix together. Spread mixture evenly into two 9x5 inch loaf pans, spreading 1 1/3 of the mixture across the pan onto both pans. This will be a sandwich. Then layer with bread flour and set aside.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Brush with olive oil. Cool slightly.
Press remaining slivered poppy seeds onto the center of each loaf, top side down. Using a 2 inch biscuit knife, shape out layers of poppy seeds. Place bricks of poppy seeds onto the prepared loaf and and place tufts on top and edges. Using the end of a biscuit knife, cut a green stripe 3 directions in the center of the loaf. Remove cinnamon and poppy seeds from ends and place on tops. Placecrinkly white icing on the ends of the loaf.