1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder-packed brown sugar
1/2 cup vegetable oil
2 teaspoons active dry yeast
2 cups milk
2 eggs, beaten
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups warm milk (110 degrees F/45 degrees C)
1 tablespoon butter or margarine
6 tablespoons brown sugar
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a large bowl, sift together flour, baking powder, salt, baking soda, brown sugar, oil, yeast, milk, eggs and warm water. Stir these ingredients and flours into the egg mixture. Stir into the flour mixture, mixing just until incorporated. Pour dough onto the baking sheet.
Bake in preheated oven for 18 to 24 hours, until firm. As the dough cools, it will rise. While still warm, dip the edges of the dough into warm water. Remove from the baking sheet and allow to cool.
When the dough has risen, turn it out onto a warm surface and place on a lightly floured surface. Divide it into about 6 pieces and form into rounds. Pat half round dough into each rectangle of 9x5 inch rectangle.
Bake in preheated oven for 8 to 10 hours, until golden. Remove from baking sheet to cool on wire rack.
While the loaves of loaves are still warm, add brown sugar, lemon juice and garlic powder. Cover (NOTE: don't dump napkins) and let stand until cool. When ready to stretch the loaves of loaves, preheat oven to 400 degrees F (200 degrees C).
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Arrange loaves of loaves on the prepared pan. Spread melted butter over each loaf. Place each loaf in pan, leaving 1/2 inch border around edges. Brush the tops with lemon/olive oil.
Reduce oven temperature to 375 degrees F (190 degrees C). Bake loaves for about 1 hour at 375 degrees F (190 degrees C), or until a toothpick inserted into center of loaf comes out clean. Remove loaves from pan. Separate bread into 2 slices about halfway through baking. Bake for another 30 minutes at 375 degrees F (190 degrees C).
Remove bread from pan and remove loaves to an ungreased 9x13 inch pan or to a wooden platter, reserving 1/2 cup pan space. Remove loaf of bread from pan, reserving remaining pan space. Brush egg loaves with lemon/olive oil. Beat egg loaves into the bread with eggs. Place remaining loaf of loaves in pan, spacing slightly over pan. Spread remaining lemon/olive cream over loaf of loaves and gently press down dough with forefinger to keep loaf in place.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until loaves spring back when touched, but do not break.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
While the bread is baking, begin bread transfers to a medium baking sheet. Transfer bread to prepared pan. Spread lemon/olive cream over bread; top with remaining bread. Let cool. Spread cream atop loaf of loaves. (NOTE: if using wooden loaf pan or small plastic bowl, allow to slightly stop rising so that loaf comes out clean.)
Shape and serve warm or at room temperature.
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