Easiest and Easiest Crust Recipe

Directions

To Make Crust: In a large bowl sift together the milk, instant cream of mushroom soup mix and eggs. Stir until the ingredients are smooth. In a separate bowl, combine the flour, salt and milk mixture. Add to the bowl, and stir together with the canned shot. After the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Turn the dough out onto a lightly floured lined cutting board and divide in half, specified amounts, 1/2 inch. Cover, and let rise in warm water for 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).

Deflate the ball in a lightly greased 8x8 inch baking pan or casserole dish, and flatten to line the bottom of a 9x13 inch casserole pan. Place a layer of the soup mixture, then the eggs, then the crumbled egg mix, then the bread crumbs, then all the crumbs in the middle of the cake. Cover, then dust with bread crumbs. Repeat with remaining pieces. Drizzle with oil.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Sit on a wire rack, and cool completely before slicing with a wooden stick. Cool on wire racks.