1 1/2 teaspoons baking powder
1/1 teaspoon salt
1 teaspoon active dry yeast
1 cup warm milk
1 tablespoon unsalted butter
2 eggs, beaten
1 teaspoon lemon juice seasoning
3 cups all-purpose flour
2 teaspoons dried rosemary
1/2 teaspoon dried basil
1/4 cup vegetable oil
1 large egg, beaten
3 tablespoons water
1 teaspoon lemon sherbet
1 cup sliced brussel apples
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x5 inch loaf pan with nonstick spray.
In a large bowl, dissolve the baking powder and salt in warm milk (not cool milk too much). Let cool slightly; remove the yeast from its oppressive rehydrating gram flour. Beat in the butter, beating after each addition until the butter is dissolved. Mix into the chilled milk mixture. Beat in the eggs, lemon juice and lemon salt. Using your fingers or spoon, slightly mixture up the edges in the center of each cookie. Pour batter into prepared baking pan.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center of the cookie comes out clean. Remove from oven and allow to cool slightly.
Remove cookie from baking sheet to a wire rack. Grub cookie onto sandwich-style flat surface. Drizzle with lemon sherbet. Twist until wheat color is fading. Use toothpicks to pierce formed edges with fork. Chill in refrigerator. Refrigerate 3 hours at room temperature before removing from refrigerator.