Ingredients
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1/2 cup warm water
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1 tablespoon sugar
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1 package fast-rising active dry yeast
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6 ounces warm milk
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1/2 teaspoon salt
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1/4 teaspoon baking soda, softened in
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1 tablespoon water
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2 1/2 cups flour
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1/2 ounce garlic caesar salad dressing
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1/2 ounce parmesan cheese
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2 1/2 ounces cheddar cheese
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2 1/2 ounces mozzarella cheese
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2 ounces honey cured ham slices
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1 ounce genoa salami, slices
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1 1/2 ounces marinated olives
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1/2 ounce yellow mustard
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shredded lettuce
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1 ounce cotto salami, slices
Instructions
- In large mixing bowl combine warm water, sugar and yeast.
- Let stand about 5 minutes till very bubbly.
- With wire whisk add the rest with only 1 cup of the flour, beating to smooth dough.
- Beat in rest of flour till batter is thick and sticky but smooth, all flour being dissolved Divide dough between 5 oven-proof, Pam-sprayed, cornmeal dusted (let excess shake out) soup bowls (each 5" in diameter).
- OR FOR MORE authentic shape divide batter equally between 5 greased cans from 1-1/2 lb Dinty Moore Stew, insides also dusted in cornmeal.
- Cover each one in a square of Saran wrap sprayed in a bit of Pam and that side down.
- Let raise almost an hour or till above rim of bowls or cans.
- Discard Saran pieces.
- Bake on center rack of 375~ oven about 20 minutes or till golden brown.
- Let cool in containers on rack, spraying tops each in a bit of Pam while they cool to keep crusts soft.
- TO USE FOR SANDWICHES-slice in half horizontally and grill on lightly buttered hot griddle as you would for grilled cheese sandwich or broiler toast till golden.
- Spread garlic dressing over both sides of bun.
- Sprinkle parmesan cheese and cheddar cheese on bottom bun.
- Spread mustard and mozzarella cheese on top bun.
- Toast to melt cheese.
- Heat meats and place on buns with ham on bottom and salamis on top.
- Build with olives, tomato, lettuce and onion.