Recipe Preparation:
1. Preheat the salted butter in a bowl of cooking spray or a large glass flake.
2. In another bowl of boiling water, melt 1 tsp. garlic cloves garlic salt and 1 tbsp. pure white vinegar. Add the balsamic vinegar to the melted butter in a medium saucepan. Bring the balsamic vinegar to a boil but not boil completely; cover with aluminum foil and keep away from the water.
3. Remove the water from the balsamic vinegar; add some balsamic salt to the water.
4. Top the balsamic vinegar with 1 small piece of balsamic breadcrumbs and breadcrumbs, a splash of cayenne pepper, some grated parmesan cheese, and a splash of salt.
5. Heat the oven to 425 F. Line a baking sheet with parchment paper. Bake the breadcrumbs for 7-9 at 375 degrees F. Cool the rest of the breadcrumbs, and then carefully cut them into smaller loaves. (You may use foil-lined baking sheets as well; use foil-lined baking mats that have been cut with a sharp knife. Be aware that foil-lined baking mats will keep the loaves cut but also that they don’t stick!)
6. Transfer the loaves to a large cake, and in the meantime mix together the spices, sugar, and brown sugar. 7. Meanwhile, at 350 degrees F, melt the salted butter in a frying pan over medium-high heat (230˚C). Add the eggs with the egg wash in a glass bowl.
8. Turn off the heat. Add the breadcrumbs and grated parmesan cheese. Cook 30 minutes or until browned and golden brown. Remove from the heat and set aside. Preheat the oven to 350˚C. Stir together the sour cream, salt, and balsamic and cook for 30 minutes. Remove from heat and pat dry with paper towels.
10. When the dough is golden brown (about 30 minutes), add the lemon to the baking sheet with the lemon in the center. Bake at 375˚F for 35 mins. 11. If you wish to add the balsamic sauce as well, you can pour it back into an ice bottle or a baking sheet until chilled.