1 teaspoon active dry yeast
1 cup warm water
3 teaspoons white sugar
1/4 teaspoon salt
1 egg
1/4 cup milk
1 teaspoon salt
1 teaspoon bread machine yeast
1 1/2 teaspoons lemon juice concentrate
1/2 teaspoon salt
1/2 teaspoon bouillon granules
1 teaspoon baking powder
1/2 teaspoon dried sage
Place yeast in the warm water and hydrate with a separate splash of water. Let stand overnight at room temperature.
In a small mixing bowl, dissolve sugar, salt, egg, milk, salt, bread machine yeast, lemon juice concentrate and lemon juice concentrate in the same mixing bowl. Mix thoroughly. Cover and let stand overnight at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
In a large bowl, mix together yeast mixture, 2 cup warm water, 1/4 cup sugar, salt, egg, salt, bread machine yeast, lemon juice concentrate, bouillon granules, baking powder and sage.
Place the yeast mixture in the prepared pan, and gently stir in the remaining 1/2 cup sugar, salt, bread machine yeast mixture and lemon juice concentrate. Cover, and let rise in a warm place until doubled in size, about 2 hours.
When the bread has risen, remove it from the pan and place it in the oven to cool. Refrigerate until cool enough to handle. After the bread has cooled, turn it out onto a wire rack and remove the loaf from the mold.
Place the loaf in the refrigerator and let it sit overnight. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
The next morning, preheat oven to 350 degrees F (175 degrees C).
While the loaf cools, preheat the oven to 425 degrees F (220 degrees C).
Position the loaf on a large baking sheet to catch the dust. Place the loaf in the oven uncovered to cook for about 2 hours, or until the temperature of the loaf has reached 165 degrees F (70 degrees C). Turn the loaf every other side to keep it from sticking.
When the loaf is cool, slice the loaf into 1 inch slices. Serve warm.