-patdwigans fwds07a
1/2 c Warm water
1 tb Sugar
1 pk Rapid rise dry yeast
6 oz Very warm milk
1/2 ts Salt
1/4 ts Baking soda; softened in
1 tb Water
2-1/2 c Flour
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). 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. Then fill
with lettuce and assorted lunchmeats and cheese or sandwich
fillings.
