Here we go.
GM Zelda - Sweet Tooth. Smooth texture.
GM Cherri - Avid Gamer, with a helping of a wiki editor, too!
GM Luna - Hawt. In a good way.
750 grams of flour
8 slices of ham
450 ml warm water
8 strips of honeycured bacon
Pitted Green Olives
1/2 tbsp of salt
1 tbsp of yeast
Mozzarella and Cheddar cheese
1 red bell pepper
Dessert (per serving):
Soft bread crumbs (from the bread you just baked)
150 ml Milk
1 tbsp of sugar (or maple syrup; add more per your taste)
Making the dough:
In a large enough bowl, mix together the flour and salt until well combined.
Mix in the yeast into the warm water, then add it into the flour as well.
Keep mixing until it forms into a nice, large dough.
Prepare a surface for kneading your dough. Sprinkle a small amount of flour over a clean, flat surface.
Knead the dough. It starts out sticky and lumpy but after a while it becomes smooth and tacky to the touch.
Let it rise for at least 1 hour by placing it in a clean bowl and covering it, making sure that the ambient temperature doesn't get too cold.
When it has doubled in size, it's time to preheat the oven.
Baking the bread:
Preheat the oven to 200°C / 390°F
As soon as the temperature reaches the desired level, quickly and decisively score your bread using a sharp cutting knife or a clean razor blade
Place the bread in the oven and set a timer for 1 hour
Once done, set it aside to cool for as long as you baked it.
Making the sandwich:
While your bread is cooling, blend together your pitted olives, capers, anchovies and whole pimientos. Add as many pimientos as you and your family and friends can handle. This is a variation of tapenade
Fry your bacon and ham slices, taking care not to make the bacon shriveled and crispy. Give each bacon strip about 1 minute on each side
After taking out the bacon and ham, turn the pan into low heat and put in your zucchini slices. This dries out the water in the zucchini while letting it absorb some of the flavor of the bacon and ham
Once the bread has cooled, slice off the top part of the bread. Dig out the bread inside, leaving about half an inch from the crust to work with
Cover the bottom and sides of the "pot bread" with a thin layer of tapenade
Place your bacon slices inside as shown. It's important that the bacon is not crispy and shriveled for this reason
Put in the rest of the ingredients in the following order:
Tomatoes & Bell Peppers
Tomatoes & Bell Peppers
Then use the other ends of the bacon to cover the top part of the layers
Seal the bread using melted cheddar cheese at the rim, then place it back in the oven for 10-15 minutes at 180°C / 360°F
Using the extra bread, prepare some crumbs into a microwavable mug / cup
To crumb the bread, simply rub two large pieces together
This method is my personal preference. Other recipes just ask that you make some bread cubes, which works out well enough
Mix together the milk, egg, vanilla extract and sugar or maple syrup until well combined
Pour in the mixture into the mug, making sure that the bread crumbs are completely saturated. Soak them for 3 minutes or more
Microwave your pudding for 2 minutes. Serve straight from the mug or turn it upside down for some fancy opportunities
And that's all folks! Please enjoy it with the summer! Both the dish and dessert can be packed for an outdoor picnic. Or eaten as soon as the whole family smells it.