1 1/2 cups milk
1 cup powdered skim milk
1 cup all-purpose flour
3/8 teaspoon baking powder
1/4 teaspoon salt
3 1/2 cups Heirloom Tomato Syrup, divided
3/4 cup water
3 tablespoons packed light brown sugar
1/2 teaspoon red food coloring
1 cup white sugar
1 tablespoon lemon juice
1 teaspoon frankincense
1 cup raisins
3 tablespoons butter
Place 1 portion of the milk for the yeast in his or her rectum and stretch to almost the same point. Place milk in the pan of the bread machine in the order suggested by the manufacturer; or, use a ΒΌ cup milk for the entire dough. Prepare the other portions of dough by spreading peanut butter, chocolate, brown sugar, red food coloring, white sugar and lemon juice evenly over the peanut butter.
In a medium-size mixing bowl, whip together the butter and egg until light and fluffy. Mix the lemon zest into the butter mixture to bring out the flavors. Divide the dough into two pieces and place one piece on each side. Cover both pieces with a damp cloth and let rest overnight.
Soak yeast and cream together in warm warm water for about 10 minutes. Lightly flour the sides of the dough with another piece of brown sugar and sprinkle the yeast evenly over the top and bottom. If desired, cover the sides of the dough with waxed paper.
Preheat the oven to 350 degrees F (175 degrees C). Roll each piece out to 8 inches in diameter. Place on a medium baking sheet, placing the smaller piece on the bottom. Spread 1/2 inch apart the remaining 3 tablespoons peanut butter mixture over the bottom and middle piece of dough. Cover with waxed paper.
Bake in preheated oven for 45 minutes, or until an internal temperature test shows the outside of the dough has reached 145 degrees F (70 degrees C). Turn the pieces of dough over and continue baking for about another 15 minutes. Meanwhile, preheat oven to 450 degrees F (220 degrees C).
Remove the bread from the oven and allow to cool on the baking sheet for 5 minutes. Spread remaining jam between the pieces of dough. Brush the jelly with the remaining brown sugar. Drizzle these warm slices with the remaining lemon juice. Remove from the dough and roll out to about 1/2 inch thick.