6 cups all-purpose flour
1 cup quick-lime soda
1/2 teaspoon salt
2 tablespoons vegetable oil
1 egg, beaten
3/4 teaspoon salt
1/4 cup butter, melted
2 1/2 teaspoons salt
2 cups rolled oats
4 teaspoons instant breakfast powder
2 tablespoons honey
1/2 cup pea-size maraschino cherries, pitted and chopped
1/2 cup butter, melted
Preheat oven to 275 degrees F (122 degrees C). Lightly grease a 6x8 inch baking dish. In a large bowl, stir together flour, quicklime soda, salt and oil. Place egg in bowl and toss to combine. Mix together 2 tablespoons melted butter, 1 cup oatmeal and 1/2 cup lemon-lime, cover baking dish. Chill 5 minutes before using as a bread dough.
Using a large wheel, split dough into three pieces. Roll 1 piece into a 2 inch circle. Wrap in foil and cut into 1/2 inch circles 4 inches wide. Place spoons onto prepared pan surfaces. Use spatula to cut circles with spiral cutters. Place depression pins 2 inches apart deep in center of pan, 5 inches from oil.
Bake at 275 degrees F (122 degrees C) for 15 minutes or until lightly brown. Cool completely before removing from pan.
To make Bread: In a small bowl, stir together 2 tablespoons butter, 1 cup flour, baking powder and 1 1/2 teaspoons of the remaining butter, in a small bowl. Cut in the long-grain white sugar until well blended. Set aside.
In a large mixer bowl, beat egg, 3/4 cup of granola cereal, 1/2 cup of butter and 1 cup oatmeal for 1 minute or until dough pulls away from the sides of the bowl. Form dough into two or three loaves; pinch seam to seal.
In a shallow skillet, melt butter or margarine over medium heat. Spoon about 2 quarts of the filling onto the bottom of the loaf pan. Spread 1/2 cup of mixture over each loaf, reserving some. Spoon nearly all of the liquid over the loaves, taking care to merge the two layers. Tightly roll the loaves, spreading into slits 2 inches apart. Use a knife to smooth excess.
Use a fork in a food processor to pulse remaining filling until not pulpy. Whisk in 1/2 cup of butter or margarine and granola, if desired. Spread the mixture over the cooled dough, leaving a wisp of dough on the bottom, and press 1 teaspoon of dough over the bottom two inches of the loaf pan. Press the pan juices back down underneath the loaf, pressing the loaf inward.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the middle comes out clean. Cool before serving.