2 tablespoons orange and 2 tablespoons lemon juice
1 cup modernized-ready-to-use instant yeast
1 egg
1 pound ground beef - toasted, over-ground
1 cup whole milk
1 cup white sugar
1 tablespoon margarine
1 teaspoon salt
1 cup white bread cubes
Place all ingredients in the pan of the pan maker in the order recommended by the manufacturer. Start dough. Remove any excess moisture from the flour, supply dough with enough water to equal liquid and rise for 6 to 8 hours or until a large amount of dough barely stuck to a piece of plastic wrap.
In a small bowl, stir together the partially browned sausage and milk, 3 teaspoons of the soup mixture at a time, until a paste forms.
Line a 9x13 inch cookie sheet with waxed paper. In a separate bowl, combine 3 tablespoons pasted milk and 3 teaspoons of soup mixture at a time, then combine all the flour, baking soda and salt, 1 cup at a time, until dough pulls away from the sides of the pan. Prop mound of dough and spread the cream over it. Add 3 tablespoon milk and 1 teaspoon soup mixture at a time, then the remaining dried meat, a good half cup at a time. Cover and let rise until double overnight. Meanwhile, preheat oven to 350 degrees F (175 degrees C) and preheat oven to 300 degrees F (150 degrees C). Remove dough from oven and divide into two 9-inch loaf pans, 12 inches apart. Preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until bottom that lightens to the touch.
Meanwhile, preheat oven to 250 degrees F (120 degrees C).
Meanwhile, reduce oven temperature to 300 degrees F (150 degrees C) and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted in center comes out clean.
In a medium bowl, beat butter, flour and salt until smooth. Add half of the milk mixture to the butter mixture with the bread cubes and remaining lemon juice, and mix well. Pour into pans.
Cool on wire rack for 1 hour. let cool 7 to 10 minutes before slicing.