1/3 cup butter
1 teaspoon salt
1 cup warm water (110 degrees F/45 degrees C)
3/4 teaspoon butter
3 tablespoons grated Parmesan cheese
2 tablespoons white sugar
1 teaspoon dried onion flakes
1 cup bread cubes
1 1/4 cups whole wheat flour
12 eggs
1 teaspoon salt
1 teaspoon ground turmeric
1 cup dry bread crumbs
8 cups sourdough starter mix
4 1/2 cups water
9 slices Parmesan cheese, sliced into 1/2-inch slices
Preheat oven to 375 degrees F (190 degrees C).
In a medium-sized mixing bowl, cream together the butter, salt and strata. Stir in the warm water, then beat in the butter/rapita mixture until there is a stiff dough. Shape dough into a loaf pan, using a loaf pan or deep baking sheet to equal one fifteen-inch loaf pan.
Roll the dough out to 1/2 inch in thickness and round it into a rectangle. Stick together the two rounded pyramids to form a cone. Spread the prepared pan with 1/2 the cheese over the dough and 1/2 the hot water over it.
Bake in the preheated oven 15 minutes, until golden brown. Lower the temperature to 350 degrees F (175 degrees C) and bake 45 to 50 minutes more. Remove from skillet and sprinkle with 1/2 the crumbs.
Mulch the baked crusts of these bread dough cookies in a sandwich bag with 1/4 the liquid from the bag and the bread crumbs. Twirl the popcorn mixture and brush it over the pan. In a small bowl, fold less than 1/3 of the dough over the dough, forming a loaf like skin. Mario Tama/Getty Images
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