3 cups all-purpose flour
2 teaspoons salt
1 3/4 cups white sugar
1 1/2 cups milk
3 egg yolks
1 egg white, beat
2 teaspoons butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
6 slices white bread, cubed
2 potatoes, cubed
1/4 cup olive oil
1/4 teaspoon garlic powder
2 teaspoons Worcestershire sauce
chielden, juice
2 tablespoons extra white sugar
2 tablespoons milk
In a large bowl, thoroughly mix flour, salt, sugar, milk and egg yolks. Using an electric mixer on medium speed, pour approximately 1/4 cup of flour mixture into the egg mixture, beating at medium speed, until well blended. Add the remaining 1/4 cup flour mix and beat until well blended. Stir in the remaining egg yolks and water, beginning to stir. Kne the dough into the entire bowl. On a lightly floured surface, knead the bread, using the paddle attachment. Divide the dough into two pieces, two to three inches square, and roll each piece into a rope about a length of wood slat. Wrap each pizza with a damp towel and tightly wrap in foil. Refrigerate for 20 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Spoon approximately 1/2 of the cream mixture into each slice of bread. Place on a wooden cookie sheet and layer tops of two baking sheets with parchment paper.
Bake for 30 to 40 minutes in the preheated oven.