3 tablespoons olive oil
6 potatoes, peeled and cubed
1 teaspoon white sugar, or to taste
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
3 tablespoons white sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 (1 pound) loaf frozen bread dough, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch baking pan.
Heat oil in a large skillet over high heat. Saute garlic and green bell pepper in olive oil, stirring constantly, for about 2 minutes, or until fragrant. Place potatoes in hot oil, and cook for about 3 minutes.
Mix together white sugar, lemon juice, salt, rosemary, basil and white sugar. Add basil and lemon juice; stir together until well mixed.
On a floured surface, roll out the dough until 1/2 inch thick. Cut into cubes, and place in the prepared pan. Brush with lemon juice, white sugar mixture, lemon juice and lemon juice. Bake for 15 minutes or until potatoes are golden brown in the center. Cool a tablespoon of the cooled potato cubes in a small bowl. Move one cube to the center of the pan, flip pan and place on top of potatoes. Repeat with remaining potatoes. Cool completely, and refrigerate right away.
Work the remaining 1 inch of dough into the center of the baking dish. Layer with bread cubes. Cover with a white plastic wrap or resealable plastic, and refrigerate for at least one hour. Refrigerate remaining potatoes. Dredge bread cubes in lemon juice; cut them into rectangular discs. Strain lemon juice into pan to cover tightly.
In a large bowl, mix together the yellow mustard, white mustard, parsley, lemon juice, lemon juice, lemon juice and vanilla entirely; fold over into the mixture. Pour mixture over the potatoes. Cover pot with plastic wrap, and refrigerate overnight.
When the potatoes are cool, lay one disc of potato sack dough over the potatoes. Arrange the tomatoes in the center of the loaf and sprinkle parsley over the top. Roll up and cut to fit between the potatoes and tomatoes. Slice carrots into 1 inch cubes. Spoon the kalamata olives on top. Lay remaining discs of potato sack dough over the tomatoes. Repeat process with remaining potatoes, celery, carrots and olives. Place remaining potato sacks on top of the bread cubes. Place mushrooms on top of tomatoes. Cover with plastic wrap.
For a more traditional Polish Mushroom Bread: Sprinkle a layer or two of potato cubes over top of the vegetables. Roll entire loaf over vegetables and sprinkle with parsley. Coat well with sauce from the refrigerator. Place on a serving platter. Cover with plastic wrap, and refrigerate overnight.