Every part of our world has a food specialty.
Where I live in the Southern Tier of New York State, it is the spiedie, a specialty that, I must admit, is not my favorite. In parts of Central New York, it is stretch bread.
What is stretch bread?
It is a bread made from something like ciabatta dough, stretched before baking. Some online sources say it must be baked on a stone, in a deep, dry oven. (In other words, don't try this one at home.) Another name for it is Stirato.
This is what it looks like when you eat it.
And it has even been the subject of a lawsuit.
I've purchased it, warm from the oven, from a bakery in Skaneateles, New York (some 30 miles west of Syracuse), and it is heavenly.
This might (or might not) be a recipe for it. I make no claims - I have not made it for myself. I do challenge a particular woman out in Nebraska (she knows who she is) to make it, though.
Getting back to spiedies for a minute, too many of these marinated meat cubes I've eaten have been dry. And, to top it off, they are put into what passes for "Italian" bread in the Binghamton area (sorry, speaking here as a native of New York City), which makes the meal even drier. I have a throat condition where I need to eat moist food, and spiedies just don't work for me.
But I bet they would be great on stretch bread. (And now that I've alienated all of my Southern Tier of New York readers....)
Dear readers, have any of you ever made stretch bread? Can it be made at home?