2 cups all-purpose flour
2 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon yeast
1 egg
1 tablespoon lemon juice
1 2/3 cups vegetable milk
3/4 cup home-style warm water (110 degrees F/45 degrees C)
1 tablespoon lemon juice
1 tablespoon butter
1/2 cup olive oil
1 1/2 teaspoons lemon juice
1 cup warm milk (110 degrees F/45 degrees C)
Place all-purpose flour, cinnamon, salt, and yeast in a medium bowl. Allow to stand at room temperature for 2 hours, or until creamy.
In a large bowl, combine vegetable milk, warm water, 1 tablespoon lemon juice, and 1 tablespoon butter. Mix well. Fold in flour mixture. Pour into prepared pan, cover, and refrigerate for 2 hours. (Note: Be sure to use warm milk to keep the bread from sticking when removed from the refrigerator).
Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, in a small bowl, combine 1/2 cup lemon juice and 1 tablespoon butter. Mix well.
Bake in preheated oven for 55 minutes, until a knife inserted into center of the loaf comes out clean. While bread is still hot, add 1 cup of cooked fruit; continue to bake until cream of tartar pulls away and a knife comes out clean. Cool on wire rack. Slice into 1/4 inch slices. Place tops of 16 blank baking pans over preheated oven.
Fill preheated oven with meat mixture; brush the tops of the bread cakes with butter.
Bake 30 minutes; cool on wire rack.