CINNAMON SWIRL CHALLAH

From the Cupcakes and Sarcasm blog

Makes 1 loaf

Ingredients:

7/8 c warm water

3/4 T active dry yeast

1/4 c white sugar + 1 1/2 t for proofing

2 eggs, beaten

1/4 c oil, plus more for the bowl

1 1/2 t salt

4 - 4 1/4 c AP flour, plus more for dusting

1/4 c brown sugar

1 t vanilla

3 t cinnamon

1T water

1 egg, beaten, for egg wash

Methodology:

Combine the water, yeast and 1 1/2 t white sugar in the bowl of a stand mixer, and proof for 5 minutes.  Once frothy, mix in the eggs, oil, salt and remaining white sugar.  With the dough hook on and set to slow, gradually mix in one cup of flour at a time, incorporating completely between additions.

Lightly oil a large bowl, add the dough, cover, and leave to rise for one hour, or doubled in size.

Knock the air out and leave to rise another 30 minutes. 

Mix the cinnamon sugar mixture together. 

Divide the dough into six pieces.  Roll each piece out into an 8-inch log.  Flatten each log and equally distribute the cinnamon sugar mixture.  Pinch each log closed again, and braid according to this method.

Preheat oven to 375°F, and cover a baking sheet with parchment paper. 

Brush the top and sides with the egg wash and let dry for 20 minutes.  Brush again and bake on prepared sheet for 35-40 minutes, or until internal temperature reaches 190°F. 

Cool before slicing.

STUFFED SHELLS

Adapted from Love and Lemons

Ingredients:

25-30 jumbo shells

Olive oil, for drizzling

3 c marinara sauce

16 oz ricotta cheese

1/4 c grated pecorino cheese, grated

1/2 lb mozzarella cheese, grated and divided in half

1/4 c sun dried tomatoes, diced

3 garlic cloves, minced

10 oz frozen spinach, thawed, drained and chopped

Zest from 1 lemon

1 t pizza party seasoning

1 t oregano

1/4 t salt

1/4 t pepper

Chopped fresh parsley

Methodology:

Preheat the oven to 425°F.

Cook the shells to al dente according to their package.  Drain, drizzle lightly with olive oil, and set aside. 

Spread the sauce in the bottom of a 9"x13" baking pan, and set aside.

Mix all remaining filling ingredients but the reserved mozzarella and parsley in a large bowl.  Stuff each shell with approximately 2 T filling,  using a small cookie scoop, and arrange in 5 rows of 5 atop the spread marinara sauce (filling in any gaps with extra shells).

Top with reserved mozzarella, cover with foil, and bake 25 minutes, or until sauce and cheese are bubbling.  Serve sprinkled with parsley. 

ITALIAN BREAD CRUMB TOPPING

Especially good atop steamed peas or broccolette.

Ingredients:

2 T butter

1/2 c panko bread crumbs

1 t Italian seasoning

1/2 t onion granules

1/8 t garlic powder

1/8 t paprika powder

1/8 t ground pepper

1/8 t kosher salt

Methodology:

Melt butter over medium heat in a small saucepan.

Add bread crumbs and seasoning mixture, and toss to coat with butter.  Toast, stirring, until bread crumbs are golden brown, and remove from heat.

Taste for seasoning, and serve over vegetables.

If using in a context that will be heated further, toast for less time, to prevent the bread crumbs from burning in the final dish.