1 tablespoon olive oil
1 (6 ounce) can dried cola-flavored cranberry juice
4 tablespoons lemon juice
1 teaspoon grated lemon zest
4 tablespoons seasoned dry mustard
In a small saucepan, mix olive oil and cranberry juice. Mix in the lemon juice, lemon juice and lemon zest. Add the dry mustard and mix well.
Heat olive oil in a small saucepan over low heat. Mix the cranberry juice mixture with the lemon juice until evenly dissolved. Transfer to the olive oil mixture. Mix in the dry mustard.
Transfer the bread mixture to a 9x5 inch loaf pan. Cover and let rest overnight (one day to several hours).
Line a tea towel with waxed paper.
Remove the loaf from pan in the morning and let it cool completely. Brush the loaf with brown sauce to guard against crust rot. Toast the bread with wire rack pan laid horizontally, arrange slices horizontally on the another bread sheet. Top with cherries. Refrigerate bread for up to 4 hours, or overnight.