or make the dough the old-fashioned way. If you use a bread maker, you will need to halve the recipe, as this makes 2 loaves, and most bread machines can only make the equivalent of one loaf at a time.
With the wrong flour and equipment, the bread is doomed from the start. But even when those variables are locked down, it's still a recipe that requires skill at a number of stages: gauging proper gluten development, resisting the urge to add more flour to the sticky dough, learning to ...
Bake the strata for 55 minutes to 1 hour, until almost set. Increase the oven temperature to 475°. Sprinkle the Parmigiano on the strata and bake for about 10 minutes more, until the top is lightly browned. Let the strata stand for 15 minutes before serving. The recipe can be prepared ...
I would like to change the taste a bit — would it be ok to eliminate the whole wheat flour and just use bread flour? I’m thinking for trying Montana Prairie Gold flour. Should I adjust the recipe? I would still use the soaker with the grains you recommend. One more question — ...