Sleeping Beauty Castle at Disneyland Park

Disney Cruise Line Summer Recipe: Cajun Shrimp Slaw

posted on July 15th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


If you’ve been on a Disney cruise, there’s no doubt you’ve noticed the variety of cuisines available for you to try. Part of the fun of traveling is experiencing new things, which we make possible for our guests in many ways … including dining!

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Today’s dish is Cajun-inspired, so its preparation is simple. Just toss all of the flavorful ingredients together for a delicious Louisiana-style meal!

Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Cajun Shrimp Slaw with Louisiana Sauce
Serves: 6
Skill Level: Easy
Time: 40 minutes

Ingredients

  • 1⁄2 white cabbage (finely shredded)
  • 5 21–25 shrimp (cooked and peeled)
  • 1 white onion (finely sliced)
  • 
1 carrot (shredded)
  • 
1 tsp. horseradish sauce
  • 
3 drops Worcestershire sauce
  • 2/3 cup mayonnaise
  • 1⁄4 cup tomato ketchup
  • 1 tsp. cajun spice
  • 
6 drops Tabasco sauce
  • 3 tbsp. roasted peanuts
  • 1 lime (juiced)
  • 1 tbsp. curly parsley (chopped)
  • salt and pepper
  • 
1 tsp. picked dill for garnish

For the Cajun Shrimp Slaw

  1. Place all the ingredients into a bowl and gently toss together.
  2. Season with salt and pepper.
  3. Chill before serving.

For more summer recipes from Disney Cruise Line, click the links below:

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Disney Cruise Line Summer Recipe: Guava Glazed Barbecue Ribs

posted on July 8th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


I hope you’re enjoying our summer recipes series from Disney Cruise Line. If you aren’t sailing with us this summer, you may as well eat like you are!

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Today’s recipe is for our Guava Glazed Barbecue Ribs. The delicious 24-hour marinade is made with a variety of herbs and spices and is the perfect complement to our sweet guava barbecue sauce. These ribs are a must for your next summer party!

You can also download our keepsake recipe card here. Enjoy!

Guava Glazed Barbecue Ribs
Serves: 4
Skill Level: Easy
Time: 24 hours

Ingredients

Marinade

  • 1 onion (chopped)
  • 
3 tbsp. cilantro (chopped)
  • 
3 tbsp. oregano (chopped)
  • 1 tsp. ground cumin

  • 1 tsp. cracked black pepper
  • 1/3 cup red wine vinegar

  • 3 garlic cloves (crushed)
  • 
2 bay leaves

  • 1⁄2 cup water
  • 
1 rack pork spareribs

Guava Barbecue Sauce

  • 1 cup guava puree

  • 1 cup barbecue sauce
  • 3⁄4 cup clear honey

For the Rib Marinade

  1. Place all the ingredients, except the water and bay leaves, in a blender.
  2. Blend until smooth, place into a mixing bowl and add the bay leaves and water.
  3. Pour the mixture over the ribs so both sides are covered and marinate for a minimum of 24 hours.

For the Guava Sauce

  1. Mix ingredients together.

For the Ribs

  1. Transfer the ribs and the marinade to a roasting pan*, cover and place into a preheated oven at 270 degrees. Roast for 1.5 hours.
  2. Remove the ribs from the marinade and place onto another baking tray, brush with the guava barbecue sauce and place back into the oven. Roast for 25 minutes at 340 degrees until cooked through and glazed.
  3. Remove and rest for 10 minutes, then carve.

*Can also be done in a covered barbecue grill.

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Celebrating July 4th With Disney Cruise Line

posted on July 4th, 2014 by Jonathan Frontado, Disney Cruise Line


Happy Fourth of July! We know that holidays are when many families reconnect and spend time together, which is why we work to make them special for those celebrating onboard with us.

Today, it’s not just our ships adorned with red, white and blue…

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Up on deck, we’re throwing a special party, complete with streamers, American flags and patriotic music, plus a special performance by Mickey and the gang! Kids can get their faces painted, join in on arts and crafts and help decorate the youth clubs in red, white and blue.

We’re even serving patriotic food and beverages, including blueberry muffins with red, white and blue icing for breakfast, an American themed buffet for lunch and additional All-American selections for dinner. Our drinks of the day are “The American” and “BlueBerry Lemon Ice Tea.”

If you weren’t able to join us onboard today, make yourself one of these refreshing drinks and say “cheers” with your family to your next Disney cruise!

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The American

  • 1 ½ oz White Tequila
  • ½ oz St Germain Elderflower
  • Dash of Watermelon Syrup
  • ¼ oz Agave Nectar
  • ½ oz fresh lime juice
  • Garnish- watermelon skewers

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BlueBerry Lemon Ice Tea

  • Exotic Berry Ice Tea
  • Fresh Berries (muddled)
  • Top with Sprite
  • Garnish: Berries
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Disney Cruise Line Summer Recipe: Summer Pudding

posted on July 1st, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


I don’t know about you, but whenever I think about summer desserts, fresh berries and cream always come to mind. If you’re searching for that perfect treat to bring to your July 4th celebration, I have the perfect one for you. Our summer pudding with berry compote is light and refreshing and has just enough sweetness to be the talk of the party!

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Download our keepsake recipe card here, and be sure to multiply the ingredient amounts if you’re serving several people. Enjoy!

Summer Pudding with Berry Compote
Serves: 4
Skill Level: Moderate
Time: 5 hours

Ingredients

  • 8 white bread slices (crust off, cut into triangles lengthwise—2 slices per soufflé)
  • 11⁄4 cups fresh strawberries (cut into quarters)
  • 11⁄4 cups fresh black berries
  • 1⁄2 cup fresh blueberries
2 cups fresh raspberries
  • 11⁄2 cups granulated sugar
  • 4 oz. clotted cream

For the Summer Pudding

  1. Place 3⁄4 cup sugar and 5 tbsp. of water into a large pan. Gently heat until sugar dissolves. Stir a few times. Bring to a boil for 1 minute and then place in the fresh berries. Cook for 5 minutes over a low heat, stirring 2–3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Set aside.
  2. Line a soufflé dish with plastic wrap. Place 4 triangle-shaped bread pieces around the inside of the soufflé dish with the pointed side facing the bottom of the dish. This creates a bread bowl. Allow the top edge of the bread pieces to extrude above the top of the dish, which will form the bottom of the pudding.
  3. Scoop the berry mixture with juice into the bread bowl, allowing the juice to soak the bread.
  4. Fill and then bend over the top ends of the bread triangles. Pull the plastic wrap together over the top, forming a seal. Repeat for the other 3 soufflé dishes. Place a tray over the top of the souffle dishes for weight and chill in fridge for 3–4 hours.
  5. Place the rest of the berry mixture back on the stove with 3⁄4 cup sugar in a large pan. Heat the mixture until it starts to boil. Simmer for two minutes, let cool and then refrigerate.

Assembly

  1. Release the plastic wrap, flip the soufflé dish upside down and place the pudding in the middle of a plate. Spoon the berry compote over the top of the pudding, letting the berries run down onto the plate. Then decorate with fresh berries around the pudding, some micro-mint to give contrast and a quenelle of clotted cream onto the top.
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Disney Cruise Line Summer Recipe: Seafood Paella

posted on June 24th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


This summer, Disney Magic cruisers are in for a special treat as we sail away from Barcelona. Out on the open-air deck, we’re cooking up an incredibly delicious, Spanish-inspired dish – seafood paella!

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Fresh clams, mussels, chicken, chorizo and prawns are just some of the ingredients mixed in with our specialty saffron-infused bomba rice to give this dish an unbelievable amount of flavor.

Even if you aren’t sailing in Europe with us this summer, you can still bring a taste of the Mediterranean into your home with this mouthwatering Disney Cruise Line recipe. You can also download our keepsake recipe card here. Enjoy!

Seafood Paella
Serves 8
Skill Level: Moderate
Time: 1 hour 30 minutes

Ingredients

  • 1/3 pound chicken tenders (3⁄4” dice)
  • 1 tsp. paprika spice

  • 4 garlic cloves (crushed)

  • 1⁄2 pound chorizo sausage (5” slice)
  • 1⁄2 cup olive oil
  • 13⁄4 cup paella rice

  • 1⁄2 Spanish/yellow onion (finely diced)

  • 1 1⁄2 cups fish stock

  • 1 1⁄2 cups chicken stock
  • 1 1⁄2 cups tomato juice
  • 2 beef tomatoes (seeded, skinned and finely diced)
  • 1 tsp. saffron threads

  • 3⁄4 cup green peas

  • 3⁄4 cup tiger shrimps (peeled)
  • 3⁄4 cup scallops (10–20)

  • 3⁄4 cup squid (1⁄4” slice)

  • 3⁄4 cup mussels

  • 3⁄4 cup small clams (like littleneck clams)

  • 3⁄4 cup lobster tail (3⁄4” slice)

  • 1 tbsp. salt ground black pepper to taste
  • 3 tbsp. flat-leaf parsley (roughly chopped)

Saffron Aioli

  • 1⁄4 tsp. saffron threads

  • 4 garlic cloves (crushed)
  • 2 tbsp. white wine

  • 3⁄4 cup mayonnaise
  • 1 tsp. lemon juice

Red Pepper Rouille

  • 1 roasted red bell pepper (peeled and deseeded)
  • 1 garlic clove (roasted)

  • 1 tsp. red wine vinegar
  • 1⁄2 cup mayonnaise
  • Pinch of cayenne pepper

For the Seafood Paella

  1. Toss chicken tenders with paprika spice and one chopped garlic clove in a bowl. Chill for 4 hours.
  2. Sear both sides of the scallops, then set aside. Sauté the chorizo, chicken and lobster in 1⁄4 cup of olive oil. Once cooked medium well, place onto a paper towel and set aside.
  3. Pour the remainder of the olive oil into the pan and bring to temperature to gently sauté the onion and the rest of the garlic. Once the onion is transparent, add the rice.
  4. Gradually add the HOT chicken and fish stock (a little at a time while continually stirring). Then add the tomato juice and chopped tomatoes. Once the rice is 3⁄4 cooked through, add the scallops, chorizo, chicken, lobster and remaining ingredients (except the flat parsley, clams and mussels). Continue stirring.
  5. Once the stock has been absorbed and the rice is cooked, stir in the peas and flat parsley. Lay the clams and mussels on top of the rice and cover with a clean napkin.
  6. The heat of the paella will open the shellfish.

For the Saffron Aioli

  1. Place the saffron threads into the white wine and reduce by half, let cool, then mix with the remaining Ingredients.

For the Red Pepper Rouille

  1. Blend the roasted red bell pepper, roasted garlic and red wine vinegar in a food processor. Mix with the mayonnaise and season with the cayenne pepper.
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Savoring the Flavors of the Mediterranean with Disney Cruise Line

posted on June 19th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Savoring the Flavors of the Mediterranean with Disney Cruise Line
One of the Disney differences you’ll find when sailing with us is that we use the destinations we visit as inspiration for our menus. Last week I shared with you how Disney Wonder guests are enjoying a special Taste of Alaska this summer, and today, I want to tell you about the flavors of the Mediterranean Disney Magic cruisers are experiencing.

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Just like in Alaska, we use locally sourced products while sailing in Europe. Depending on where we are in the Mediterranean, we have themed menus like “Kouzina of the Greek Isles” and “Bella Italia” that feature culinary offerings specific to those countries. One of my favorite Mediterranean-inspired dishes is our braised osso bucco “Milanese” with gremolata, saffron risotto and bone marrow-reduction.

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Specifically on cruises that visit Greece, we serve spanakorizo me garides, a delicious jumbo shrimp with sun-dried tomato orzo pasta. Another popular Greek dish is our roasted dorade on spanakorizo, a short-grain rice with cinnamon, spinach and feta cheese.

Throughout the summer, I’ll be sharing recipes for some of our guest favorite dishes so you can make them at home. Today, I’ll leave you with the recipe for our Italian-inspired Potato Gnocchi with Cep Mushrooms. You can also download our keepsake recipe card here. Enjoy!

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Potato Gnocchi with Cep Mushrooms
Serves: 4 Guests
Skill Level: Moderate
Time: 50 minutes
Ingredients:
Homemade potato dumplings
1 white potato
1 egg
1⁄2 tsp. salt
2 cups plain white flour 3 qt. water

White Wine Cream Sauce
18 fl.oz white wine
3 shallots (finely diced)

1 stalk celery (finely diced)

1⁄2 leek (washed and finely diced)
11⁄2 cups heavy cream

11⁄2 cups vegetables stock

2 tbsp. chives (finely sliced)

1 tbsp. unsalted butter

Garnish
11⁄2 cups cep mushrooms

2 tbsp. white truffle oil

1/3 cup fresh parmesan (shaved)
1 tsp. picked thyme

4 tbsp. unsalted butter

1 tsp. salt

1 tsp. ground black pepper

Homemade Potato Dumplings:
Place potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15–20 minutes or until tender. Drain and mash. Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in the egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic). Turn onto a lightly floured surface; knead 15 times. Roll into 1⁄2-in.-wide ropes. Cut ropes into 1-inch diagonal pieces. Press down with a lightly floured fork. In a thick-bottomed pan, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 3 to 4 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon and place into salted iced water. Then drain and keep on a wet cloth.

For the White Wine Cream Sauce:
Melt the butter in a thick-bottomed pan; sauté the shallots, celery and leek. When shallots are soft (no color), add the white wine and vegetable stock, then reduce by two-thirds. Add the heavy cream and reduce by one-third, season with salt and ground black pepper and pass through a fine strainer.

For the Garnish and Assembly
Sauté the mushrooms in butter; season with salt, ground black pepper and thyme. Set aside. Mix (dress) the gnocchi with the white wine cream sauce and place into a serving bowl. Place the sautéed mushrooms onto the gnocchi, garnish with the shaved parmesan and lightly drizzle the truffle oil on the gnocchi.

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Meal in a Bowl From Jolly Holiday Bakery Café at Disneyland Park

posted on June 10th, 2014 by Pam Brandon, Disney Parks Food Writer


It’s “just a salad” on the menu, but the Roasted Vegetable and Whole-Grain Salad at Jolly Holiday Bakery Café at Disneyland park is really a complete meal: deliciously sweet roasted veggies, protein-packed spelt and barley, fresh greens and a drizzle of basil vinaigrette make this a hearty lunch or supper.

Chef Craig Orrell shows how it’s done – give yourself plenty of time to chop and roast the zucchini, yellow squash, onion and red peppers. And throw in some cloves of garlic to roast for the vinaigrette. It’s the sort of prep you can do on a Sunday night and enjoy this salad more than once throughout a busy week.

Roasted Vegetable and Whole-Grain Salad – Jolly Holiday Bakery Cafe at Disneyland Park
Serves 8

Basil Vinaigrette

  • 2 cups fresh basil, packed
  • 2 tablespoons roasted garlic
  • 1 tablespoon Champagne vinegar
  • 1/2 teaspoon coarse salt
  • 1/4 cup olive oil

Whole Grain

  • 1 cup barley
  • 1 cup spelt
  • 6 cups vegetable stock

Vegetables

  • 1 large zucchini
  • 1 red bell pepper
  • 1 large yellow squash
  • 1 red onion
  • 2 tablespoons canola oil
  • Coarse salt, freshly ground black pepper, to taste
  • 1 small heart of romaine, chopped
  • 1/2 small head iceberg, cored and chopped
  • 14-ounce bag spring lettuce mix

For basil vinaigrette:

  1. Place basil, garlic, vinegar, and salt in a food processor. Pulse until finely chopped.
  2. With processor running, slowly stream in oil, stopping occasionally to scrape down sides. Process until well combined. Remove from blender and set aside.

For whole grains:

  1. Bring vegetable stock to a boil in a large pot. Stir in barley and spelt; reduce heat to low, cover and cook 1 hour, or until grains are tender, stirring occasionally.
  2. Remove from heat and drain in colander. Toss with half of vinaigrette in a large bowl. Refrigerate until ready to serve.

For vegetables:

  1. Preheat oven to 400°F.
  2. Cut zucchini, bell pepper, squash, and onion into 2-inch pieces. Toss with oil, salt, and pepper in a large bowl. Spread on baking sheets and roast 10 to 15 minutes, or until tender. Remove from oven and cool.
  3. To serve, toss lettuces with remaining vinaigrette. Top with grains and roasted vegetables.

Chef’s note: To make roasted garlic for vinaigrette, preheat oven to 400°F. Peel away outer layers of garlic skin, leaving cloves intact. Using a knife cut off 1/4- to 1/2-inch of top of cloves, exposing individual cloves of garlic. Rub head of garlic with 1 tablespoon of olive oil, wrap in foil and roast until garlic is soft, about 30 minutes. Remove from oven and allow to cool. Squeeze roasted garlic from skins.

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A Disney Cruise Line Cocktail You Only Can Savor at Palo

posted on June 10th, 2014 by Pam Brandon, Disney Parks Food Writer


What a pleasure to head to the top deck of the Disney Magic for dinner at elegant Palo, where Italian specialties are beautifully prepared in the onstage kitchen. From a plate of beautiful charcuterie served with warm bread from the pizza oven to a sweet finish of chocolate soufflé, Palo is a leisurely dining experience not to be missed (ages 18 and older).

We can easily recommend the house-made pastas (the lobster ravioli with mascarpone cream is divine), the grilled seas scallops, the garlic-roasted rack of lamb … Palo’s diverse menu has something for everyone, and the chef will happily accommodate vegan, vegetarian and gluten-free requests.

Here’s a new pre-dinner cocktail that we couldn’t resist. It’s one to sip slowly, with a sublime sweetness from the berries and a little tartness from the aged balsamic vinegar. Make sure you use aged balsamic for a more intense, complex flavor.

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Balsamic Grande Cocktail
Serves 1

  • 5 fresh strawberries, divided
  • 1 1/2 ounces agave nectar
  • 1/2 ounce balsamic vinegar (aged 8 years)
  • 5 ounces Grey Goose Vodka

Muddle strawberries with agave and balsamic vinegar in a mixing glass. Add vodka and ice; shake and strain into chilled martini glass.

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New Tastes Worth a Stop at Jolly Holiday Bakery Café in Disneyland Park – Plus Cheesy Enchilada Soup Recipe

posted on June 3rd, 2014 by Pam Brandon, Disney Parks Food Writer


One of our favorite stops for a bite at Disneyland park is Jolly Holiday Bakery Cafe on Main Street, U.S.A. Here, there’s a little something for everyone, from a nearly endless array of sweets to savories like a hearty pastrami Reuben on rye or a grilled veggie and whole-grain salad. The Mary Poppins theme just makes us smile, and it’s the only spot you’ll find the Practically Perfect Punch and Cherry Tree Lane Lemonade – which may have you humming “Superfcalifragilisticexpialidocious!”

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The menu changes often, and we found two new muffins worth a stop: blueberry sour cream with cinnamon crumbles and powdered sugar, and a chocolate chocolate-chip muffin that’s full of chocolate chips (a chocoaholic’s delight). Either pairs perfectly with a latté or hot tea.

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The Jolly Holiday menu includes some special tastes you won’t find anywhere else at the Disneyland Resort, such as the toasted cheese and tomato-basil soup combo, and the seasonal quiche with house salad. We’re fans of the Jolly Holiday salad, with lettuce, spiced pecans, feta cheese, red and yellow tomatoes and Craisins dried cranberries. The sweet-tart raspberry vinaigrette takes it over the top. Seasonal soups, too, are always a treat – right now it’s the hearty cheesy enchilada soup. Here is the recipe for this guest favorite.

Cheesy Enchilada Soup
Serves 6 to 8

  • 5 yellow corn tortillas, cut into thin strips
  • 1/4 cup vegetable oil, plus 2 tablespoons, divided
  • 1 yellow onion, chopped
  • 1 tablespoon finely chopped garlic
  • 1 red bell pepper, chopped
  • 1/2 cup corn
  • 5 cups chicken stock
  • 15-ounce can tomato puree
  • 1/2 teaspoon coarse salt
  • 1 1/4 teaspoons chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 teaspoons sugar
  • 3/4 teaspoon Tapatio hot sauce
  • 1 teaspoon Worcestershire sauce
  • 4 teaspoons flour
  • 1/2 cup water
  • 2 1/2 cups shredded cooked chicken
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1 cup shredded mild cheddar cheese
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro, for garnish
  1. Heat 1/4 cup vegetable oil in a 10-inch skillet. When oil is hot, add tortilla strips and stir until golden and crisp, 2 to 3 minutes. Drain on paper towels and set aside.
  2. Cook onion in remaining 2 tablespoons oil in a medium saucepan over medium heat until translucent. Add garlic, bell pepper and corn; cook for about 2 minutes.
  3. Stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and Worcestershire sauce; bring to a boil. Lower heat and simmer for 15 minutes.
  4. Whisk flour and water in a small bowl and stir into soup. Bring to a boil, then simmer 4 minutes.
  5. Add chicken and bring back to a simmer. Stir in cream, sour cream, shredded cheese, and black beans.
  6. To serve, garnish with fried tortilla strips and cilantro.
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Sneak Peek at First-Ever Nighttime Party at Disney’s Animal Kingdom

posted on May 31st, 2014 by Pam Brandon, Disney Parks Food Writer


Harambe Nights kicks off in just about a week on June 7, and we got a taste of the amazing celebration that stretches Disney entertainment and dining to new heights.

Early in the evening, the new Harambe Theatre and “The Lion King – Concert in the Wild” is the center of attention, with emotional music performed by a live choir and 25-piece orchestra, the back-up for such talented performers – we were mesmerized as we watched scenes from the blockbuster film come to life in a whole new way.

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The Walt Disney World Resort chefs are hard at work too – after the performance, Harambe Village lights up with a lively street party where the food takes center stage. The menu took weeks of planning by Chefs Robert Gilbert and Leonard Thompson, working in symphony with Chef David Njoroge at Sanaa restaurant at Disney’s Animal Kingdom Lodge, a native of Kenya who embraces true African-style cooking.

Before the show gets started, you get a little taste of the African and Indian cuisine with small bites such as Moroccan beef kefta with tamarind glaze and a mini-cheeseburger with tomato curry aioli. And just for fun, as you watch the show, there’s a cute little container of “Lion Chow,” a mix of pretzel chips benne (sesame) crumbles, cardamom candied pecans, raisins, cherries and ginger.

The evening is a culinary journey with aromatic spices – you’ll smell the lamb cooking, and get a taste of warm naan bread hot off the griddle. The aromatic spice of Africa create a mélange of amazing tastes – so be adventurous if you haven’t tried something like eggplant tikka masala or crispy pappadum crackers. But you’ll find plenty of familiar flavors too, as the cuisine of America’s South borrows plenty of tastes from Africa, such as barbecued pork (served with a delicious polenta) or simple roast chicken.

With all those diverse bites, naan, an Indian flatbread, is the perfect accompaniment. We can almost guarantee you’ll wish for another taste once you are home, so we’re sharing the recipe without the traditional tandoor oven – just use a pizza stone in the oven or your grill. Harambe Nights takes place every Saturday from June 7 through August 9. The welcome reception begins at 7 p.m., showtime is 7:30 p.m. Tickets are $119 for adults, $79 for ages 3-9, plus tax. Capacity is limited. For tickets, call 407-939-1319 or visit Disneyworld.com/HarambeNights.

Naan Bread
Makes 5 (8-inch) breads

3 2/3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon coarse salt
1/2 tablespoon baking soda
1/2 cup milk
2/3 cup warm water
1 tablespoon canola oil
4 tablespoons butter, melted

  1. Combine flour, sugar, salt, and baking soda in the bowl of an electric mixer fitted with the paddle attachment; stir to combine.
  2. Combine milk, water, and oil in a medium bowl; whisk to combine.
  3. With the mixer running, pour wet ingredients into dry ingredients. As soon as the mixture comes together, switch attachment to a dough hook, and mix until dough is smooth and no longer sticky. Do not over-mix.
  4. Cover bowl with plastic wrap, and set aside at room temperature for 1 hour.
  5. Place a pizza stone on a top rack of the oven, positioned approximately 6 inches below the broiler. Preheat oven to 500° for at least 30 minutes.
  6. Divide dough evenly into 5 pieces. On a lightly floured surface, roll each piece into an 8-inch circle.
  7. Turn oven to broil. Carefully slide one circle of dough onto the preheated pizza stone, and broil until bread is bubbled and golden brown, about 2 to 3 minutes. Watch carefully, as the bread can burn very quickly. Repeat with remaining dough rounds. Brush the warm bread with melted butter, and serve immediately.
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