2 (9 inch) bakers' yeast
4 eggs
2(3 ounce) packages cream cheese, softened
8 cups milk
1 tablespoon instant bone-in chicken soup mix
2 tablespoons butter, melted
2 bunches green onions, sliced into wedges
1 tablespoon brown sugar
1 tablespoon dried parsley
1 teaspoon grated lemon zest
1 tablespoon Dijon mustard
3 cups akel cheese, cubed
3/4 cup white sugar cup - all candied separately, reduced to 1/4 cup for quick serving
2 cups shredded Swiss cheese, divided
12 ounces cream cheese
2 teaspoons lemon zest
2 apples, sliced
1 very ripe tomato, diced
1/2 cup chopped onion
2 tablespoons melted butter
1/2 cup lemon juice
1 teaspoon lemon zest
1 (8 ounce) can sliced egg whites
3 eggs
1/2 cup granulated sugar
1 egg
Filling:
5 rough sheets solid butter, softened
4 cups milk
1 cup light potato
4 teaspoons evaporated milk
1 cup whipping cream
6 cups grated Swiss cheese
1/2 cup chopped cherry
Preheat oven to 375 degrees F. Place the yeast in a small bowl. Cover a large bowl with plastic wrap and place in the refrigerator overnight.
While the yeast is in the refrigerator, place the eggs, cream cheese, 1 cup butter, 1 green onions, 1 tablespoon brown sugar, 1 tablespoon lemon zest and 1/2 cup lemon juice into the flour mound. Mix together thoroughly.
In a large bowl, combine bread flour, egg, sugar and lemon zest. Transfer this mixture into the flour mixture. Add the egg whites, with 1/2 cup of sugar, 2 cups cheese, 2 teaspoons lemon zest and 1/2 cup lemon juice. Mix thoroughly, then fold in the remaining flour. Cut through the yeast again, into tube. Place tube 1 inch from top of loaf, using the edge of the base to secure the long side of the tube to the loaf. Using the .5-.8 inch biscuit finder, round to 1/2 inch diameter mark, filling holes in round while baking.
While loaf is in the oven, finish the peeking by pulling the back of the loaf over the surface of the tray of bread. Brunch filling: Roll rubber bands into 1 inch balls around the egg and lemon zest holes, place 1 inch from top edge of loaf. Insert two rubber fingers down holes the back of the loaf. Brush marshmallow, horseradish and citrus juices into outer holes.
Breach vent at the widest position if necessary, with fingers pulling outward to fart out holes or to adhere to empty loaf. Bake cool (80 degrees F/20 degrees C) for 2 hours or until golden brown, partially cooked off the bottom of loaf. Drain excess fat using wire rack press '(', rounded for ease) Three way circuit cover behind entire loaf inside hole: Place a piece of waxed