1/2 cup butter
1/2 cup white sugar
1/4 cup light corn syrup
1 1/2 teaspoons salt
1/2 cup potato flour
4 eggs
2 tablespoons organic vegetable oil
1/2 cup cake flour
1/2 cup COOF water
1 egg
1/4 cup white sugar
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two or three 8x4 inch loaf pans. Sift together the flour and wheat germ. Set aside.
In a medium bowl, cream together the butter, 1/2 cup sugar and corn syrup until smooth. Beat in the salt and 1/2 of the flour at a time. Break the dough into about 3x4 inch pieces and stir in the flour mixture. Add 1 egg, 1 tablespoon oil and 1 cup of the flour. Continue to stir dough into the milk and potato flour mixture until all the flour is incorporated. Turn out onto a greased table and knead until smooth.
Put the second loaf baking pan on a baking sheet about 4 inches from the warm oven, 12 inches in length from the bottom. Spread the cooled dough with the egg layer on top.
Press the butter layer onto the bottom pan. Then, press the potato flour layer and the remaining flour sides down. Downrange the pan and place baking sheets on a baking sheet.
Bake for 25 to 30 minutes in the preheated oven, until golden. Cool 10 minutes before cutting.
Generously grease two 9x13 inch or pan coated heavy duty breakfast or lunch bowls.
Turn bread pieces and chill in the refrigerator 15 minutes.