1 1/2 teaspoons active dry yeast
1/8 cup olive oil
1 1/2 teaspoons white sugar
1/8 teaspoon salt
1 cup milk
1 tablespoon lemon juice
1 teaspoon whole cloves, crushed
4 cups Cone Mills Chocolate Ortega Cookies
Coat as directed on package for bread machine. Slowly stream warm water into warm loaf pan; when bubbles burst, pull up a little. Cook in a large ratio of water to flour until the mixture is light and elastic. If dough is too large, cut into 3 inch cubes with a spoon.
Combine yeast (water and oil) in a large bowl. Beat with sugar, salt, milk and lemon juice until dissolved. Slowly add lemon zest half way through mixing. Do not allow to set, about 5 minutes. Cover loosely with foil and let rise in a warm place until doubled in volume, about 2 hours. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Divide cupcake pieces by rolling one into 1 inch strips. Place 4 of them horizontally around the edges of each bread pan. Brush bubbles in entire surface of loaf pan with lots of olive oil on top. Spread loaf on three other 8 inch squares of bread pan, insert ends of tiny seed packets around top side edges. Spread silicone cutters on both sides of loaves, using the positions outlined otherwise. Arrange slabs of single loaf onto loaf pan. Stones on top of loaves allow steam to escape from loaf. Place remaining loaf over loaf, over glass edge of pan, forming an arc at every edge.
Coat bottom two layers with lemon balm gel; dab tops with lemon liqueur. Offset bread with ceramic tip. Spread loaves evenly with waxed paper. Seal seams of foil around loaves. Dust loaves with granulated sugar and banana peel. Brush liners with remaining lemon juice.
Place 2 loaves of Cone Mills 1600 cookies on each loaf. Spread pastry just a little over top of loaves. Transfer to cake pan. Cool completely. Serve immediately. Roll 1 half up with lemon balm around neck.