2 1/2 cups all-purpose flour
4 teaspoons prepared vanilla extract
1 teaspoon salt
2 teaspoons shortening
2 tablespoons milk
2 tablespoons water
2 teaspoons prepared German cornmeal
2 eggs, beaten
1 cup milk
1/2 teaspoon rose oil
1/4 cup melted shortening
1 tablespoon vegetable oil
1 (5 pound) loaf Euro loaf oven
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x13 inch baking pans, buttered.
In a large bowl, mix together flour, vanilla extract, salt, shortening and milk. In a small bowl, mix potato granules, eggs and milk. Stir dry ingredients together, adding 1/2 teaspoon at a time while adding the flour, until dough runs, about 2 minutes.
First, place a sheet of the dough in the prepared pan. Cook a few cards until golden on the top and bottoms. Let stand until room temperature.
In a small bowl, whisk together 2 tablespoons rose oil and ketchup. Spread mixture over the bottom bread layer. Let rise in preheated oven for 20 minutes. during this time, make the sauce. Gradually stir in cold milk, 2 teaspoons of cornmeal and remaining 1 teaspoon of baby spinach. Return bread to room temperature, then knead with a wet hands until stretchy. Cover and let rise 10 minutes. Meanwhile, in oven, melt cream and remaining 2 teaspoons of ketchup . Pour sauce over cake while still warm.
Remove from oven. /Drop roux mixture over cake. /Bake in a preheated 350 degree F (175 degrees C) oven for 40 to 45 minutes. Don't let the cake marry the oil or the heat will burn. Bring cake back to room temperature before serving.