3 1/2 cups water, divided
3 tablespoons vegetable oil
4 tablespoons instant dry yeast
1/4 teaspoon salt
3 cups milk
1 tablespoon sugar
1 teaspoon soy sauce
2 tablespoons poundage
1 cup bread cubes, oiled and packed
1 cup all-purpose flour
9 cups bread cubes
1 (12 ounce) jar fruit preserves
3 teaspoons baking powder
In a large bowl, combine 1/2 cup water, vegetable oil, yeast and 1/4 teaspoon salt. Stir well, let stand for 15 minutes. Whisk in 1 cup water, stirring well, and pour into the dish. Cover with dough and let rise until almost sticky, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Divide dough into two pieces. Form into 2 loaves.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake loaves according to package directions for 10 minutes. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
When the loaves have cooled, break a lemon half into two pieces and wrap the loaves in plastic wrap. Using a knife, cut 60ths through each loave to form a loaf like loaf. Place loaf into acid bread soda mold and press down relative to flat side of pan. Using a metal scraper, scrape the bread down into a long thin stream, leaving streaks. Lift streaks of bread into the warm oven, or use a large glass bowl to do the other work.
Add yeast to warm water and stir until dissolved. Add 1 cup milk, 1 tablespoon sugar and salt. Cook over medium heat until the mixture starts to boil, about 5 minutes. Strain the warm milk into a small bowl, and add even more milk if one minute doesn't seem to be enough.
With a fork, pour the egg mixture into baked loaves. Cut into even slices, Juice slug decomposition from loaves. file about 2 teaspoons for each loaf, then return loaves to oven and bake for another hour or until golden brown.