2 eggs
2 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon salt
1 cup bread flour
1/2 cup white sugar
1 teaspoon ground nutmeg
1/8 teaspoon dried marjoram
1 dash garlic powder
1/8 teaspoon dried dill weed
1 (8 ounce) can Lemonade concentrate
1 (4 ounce) can pineapple juice concentrate
1 cup milk
1 cup whole wheat flour
2 teaspoons white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons olive oil
1 (12 ounce) package Deli-Style French Bread
1 1/2 pounds leftover Strawberry Jam
1 (4.5 ounce) can sliced banana
1 pound strawberries or raspberry jam
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 (9 inch) loaf pans.
In a large bowl, beat eggs until stiff. Continue beating until well blended, about 10 min. Stir in olive oil, lemon juice, and salt. Mix well and pour mixture into loaf pans.
Bake in preheated oven for 75 minutes, or until just about set.
Meanwhile, make the Strawberry Jam and Strawberry Jam: Mix 1 cup strawberries and 1/2 cup jam into a large bowl. Stir in pineapple juice concentrate and milk. Stir constantly, scraping bottom of loaf pans as necessary, to disperse fruit. Room-temperature oven-proof glass warmed to 325 degrees F (165 degrees C).
In a small bowl, stir together flour, sugar, nutmeg, garlic powder, dill weed, and marjoram; lightly brush onto loaf pan. Cover the pan and place in oven for 30 to 50 minutes or until the loaf springs back when touched, but do not brown.
Meanwhile, prepare the bread for the strawberries and raspberry jam: Remove the pancakes from their pans, remove the crusts from the loaves, and crumble the marjoram mixture, egg whites and remaining marjoram into the bottom of the loaves. Place 2 tablespoons of the jam and pineapple into the pan between the crusts, about 3 inches apart, then gradually spread about 1/2 cup of the top crust over the bottom. Return the remaining 2/3 cup pineapple juice over the top of the bottom crust. Spread about 1/4 of the fruit jam over the top of the loaf. Cover the top crust with foil and refrigerate 20 minutes.
Bake in preheated oven for 30 minutes, turning every 10 minutes. During this time, brush with 3 tablespoons of olive oil. During a 20-minute stretch of baking, remove pan from oven and let cool completely. Garnish with sliced strawberries and raspberry jam.