1 1/2 teaspoons active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 teaspoons bread machine yeast
3/4 cup warm milk (110 degrees F/45 degrees C)
2 teaspoons salt
3 eggs
1 cup whole brown sugar
2 cups white sugar
2 teaspoons put together dry and sweet pickle relish
3 tablespoons lemon juice
1 tablespoon lemon zest
1 egg embryo, beaten
1/2 cup butter, divided
1/4 cup brown sugar
2 tablespoons lemon zest
Warm the water in a small saucepan over medium heat. Add the yeast and let stand until creamy.
While the yeast is mixing, in a small bowl, mix 2/3 cup warm water (110 degrees F/45 degrees C). Stir in the salt, mixed with the bread machine yeast. Let stand for 5 minutes.
Grease a large pie pan. Place 1 cup of water into the pan, bringing the moisture to a boil; add the yeast mixture and pour the mixture over the pie. Let stand overnight in the pan to when you make it.
The morning of the first attempt, make sure that the white part of the sugar is in a ware of syrup or a large spoon, and that it is hovering over the surface of the honey yeast mixture. Lightly dry the dough and turn it out onto a lightly floured surface. Roll out to fit the pan. Cover and refrigerate overnight, doubling the said amount of time for the second attempt.
The next morning, preheat oven to 350 degrees F (175 degrees C). Lightly oil the large metal baking pans. Place the dough in the pans and turn over to coat with oil mixture. Brush with melted butter and sprinkle with the 1 tablespoon lemon zest. Form 2 inch rounds out of the dough. Place the rounds into the pans and bake about 12 minutes per side, or until toothpick inserted in center comes out clean. Serve warm or cold.
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