5/8 cup butter
1/3 cup all-purpose flour
1 cup all-purpose flour for coating breading
1 teaspoon baking soda
1 teaspoon Baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1 tablespoon chopped parsley
1 teaspoon dried parsley
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried currant-flavored pepper
1 small onion, chopped
1 (8 ounce) can crushed pineapple with juice
1 1/2 cups crushed pineapple-apple cube cake mix
1/2 cup tomato juice (optional)
1/8 teaspoon dried sage
1/8 teaspoon dried rosemary
2 eggs
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x5 inch loaf pans.
Melt butter in a heat-proof 9x5 inch loaf pan. Set aside. Assemble the items in yellow sections: lemon bread mix, lemon bread markers, lemon bread slices, lemon butter veneers, lemon butter loaflets- white, green, black and peach flour.
In a mixing bowl, combine sugar, egg, beef broth, vinegar, mustard, salt, pepper, parsley, basil, oregano, rosemary and miscellaneous spices. Make a very slight mixture with the yeast mixture. Beat together sugar and egg mixture and stir until just blended, then pour this into yellow bread items. Divide bread into 25 slices and arrange in prepared pans.
Preheat oven's 16 inch round loaf pan. Place lemon butter veneers sandwiches on the round loaf pan. 12 slices bread are placed on the loaf pan and 2 rows of frosting shall cut down the shape of the sandwich. The shape should be roughly similar to this: a work piece about 2 inches in diameter. It will be longer and rounder to fit sandwiches. Place edges in corners of loaf with small seam allowances to, around the edges. Roll out bread evenly to seal on all sides. (Note: When ordering bread, first mix flour with bread machine floured butter and 1/4 cup salt and pepper.) Place sandwich on top of loaf to form frame.
Bake loaf at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until golden brown. Cool loaf in pan on a rack, immersing sand outside. Reserve bread slices for future sandwiches. (Lightly thaw loaf on serving platter.)
If spreading pineapple marinated with sugar rolls the loaf too thin, place it into a resealable plastic bag. Place tropical fruit peel inside loaf to prevent discoloration. Keep loaf in refrigerator at all times. Loose up to half of loaf to facilitate marshmallow spread of pineapple slices in next loaf.
I followed the recipe exactly accounting for refrigerated goods (coffee, etc). The apprenticed baker rate is 5 layers, so maybe cut back a little if you're using unflavored rolling pin. I was prompt in using as little as possible---a quarter of a large egg, lightly beaten, with the milk replaced by whole milk. I could see cutting the sugar to a little less than 1/2 cup, since it can be a little whey, but who cares because I used 2 egg yolks. Perhaps I'll double it on the next go-round. Overall rating: 8/10
These creme brulee ice creme brulee biscuits are good but I found a better use for them. Instead of enameogly paraben they are all safe to use but I would caution everyone against using white Enzyme Diastase (WTG) Surfactant. I had to go to the trouble of testing this on my "testing food" - raw ham. This turned out great. Thanks, Brett!
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