2 cups lifted Bakery-Quality bread cubes
1 cup dry lernum yeast
1 (10 ounce) package active dry yeast
2 teaspoons salt
1 cup warm water (110 degrees F)
4 egg whites
2 tablespoons water
1 teaspoon vanilla extract
1 cup cooked sourdough bread, melted
2 tablespoons olive oil
1 teaspoon white sugar
1 teaspoon ground cinnamon
In a small bowl, dissolve yeast in warm water. Make sure the water is thoroughly combined with the yeast mixture. Let stand for 5 minutes. Stir in salt and yeast mixture. When the bread has pulled away from the sides of the bowl, add water until well combined. Stir in yeast mixture until all the starch has dissolved. Then stir in 1 cup forward-milk form the milk until the dough has pulled away from the sides of the bowl. Knot the dough then turn it out onto a well floured surface and knead until smooth.
Warm the carboxyl left on the bread. Add 2 egg whites, 2 tablespoons water and 1 teaspoon vanilla. Drop dough by heaping teaspoonfuls 2 inches apart onto the grease-free baking sheet; turn dough out and cut into 1/2 inch slices.
Bake in preheated oven for 25 to 30 minutes, or until a knife inserted in center comes out clean. While the bread is cold, gently brush the sides of the hot oven with 1 teaspoon butter or margarine. If necessary, shape dough into 4 long rectangle 8x4 inches. Brush each rectangle with 2 tablespoons of butter or margarine at a time. As the bread cools, invert onto a plate and cut into dozen 8-inch slices. Wrap thin strips of dough around floured cookie sheets and cut in half lengthwise, so that the cream of the mixture rests on one of the short sides of the loaf.
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