5 ovenproof, panm sprayed, cornmeal dusted soup bowl, 5" in diameter
1/2 cup warm water
1 Tbsp granulated sugar
1 package RapidRise dry yeast
3/4 cup very warm milk
1/2 tsp salt
1/4 tsp baking soda softened in 1 Tbsp water
2-1/2 cups all-purpose flour
In a large mixing bowl, combine warm water, sugar and yeast.
Let sit for about 5 minutes until very bubbly.
With wire whisk, gradually add the flour in small bits until completely mixed.It will be thick and sticky.
Divide the dough between the 5 prepared soup bowls.
Spray the tops of each with Pam and cover with a piece of Saran wrap.
Let rise almost an hour or until above the rim of the soup bowls.
Discard Saran wrap pieces.
Preheat oven to 375 degrees.
Bake on center rack of oven about 20 minutes or until golden brown.
Let cool in containers on wire rack, spraying the tops of each with Pam to keep soft.
Turn bowls upside down to remove bread.
To use for sandwiches:
Slice in half horizontally and grill on a lightly buttered hot griddle or toast in broiler til golden.
Fill with your favorite sandwich fixings, and enjoy!