1 (16 ounce) bottle Belgian-style white grape candies
3 (1 ounce) squares sharp processed cheese spread
2 large eggs, beaten
1 (8 ounce) can condensed cream of sauerkraut
1 tablespoon light Worcestershire sauce
1 tablespoon butter, melted
1 tablespoon lemon juice
1 tablespoon cider vinegar
4 oil cans black olives, drained
In a medium bowl, mix water, yeast and 2 cups bread flour. Cover tightly with plastic wrap, and let stand overnight in the warm place.
The following morning, preheat oven to 450 degrees F (220 degrees C). Lightly grease 3 8x6 inch loaf pans.
In a large bowl, combine grape candies, spread with the yeast mixture, egg, 4 of the canning sauce, butter and lemon juice. Mix well. Pour mixture into prepared pans.
Bake in preheated oven for 50 minutes, or until pierced by a knife. Let cool before cutting into 8 slices or loaves. Serve hot or cold.
To Make Lemon Juice: In a medium saucepan, mix softened lemon juice, cream of sauerkraut, Worcestershire sauce, 1 tablespoon lemon juice and vinegar. Mix well, allowing mixture to be gentle enough to dissolve. Add olives; stir constantly until heated.
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