Pull a part bread!

Pull-Apart Cinnamon Bread
makes one loaf

for the dough:
2 3/4 c. all-purpose flour
1/4 c. sugar
2 1/4 t. yeast
1/2 t. salt
2 T. butter
1/3 c. milk
1/4 c. water
1 t. vanilla extract
2 eggs

for the filling:
4 T. butter
1 c. sugar
2 t. ground cinnamon
1/2 t. fresh nutmeg, grated


prepare the dough

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, yeast and salt

2. In a small saucepan combine butter and milk, heating until just melted, stirring frequently. Add the water to the mixture and allow to cool until 115-125 degrees F

3. Add the milk mixture, vanilla and eggs to the flour mixture, mixing on low until combined


4. Continue to knead on medium, adding flour as needed, until elastic and slighly tacky, but not sticky

5. Transfer dough to an oiled bowl, cover and let rise in a warm place until doubled, about 1 hour

prepare the filling
1. Melt butter in a small saucepan, stirring constantly until browned (optional) or heat until just melted, if you prefer

2. In a small bowl combine sugar, cinnamon and nutmeg

assemble bread

1. On a lightly floured surface, roll dough into a thin, approximately 12x20-inch, rectangle and let rest for ~5 minutes

2. Brush dough with butter and cover with all of the sugar mixture

3. Grease the sides and bottom a 9x5-in loaf pan with oil or non-stick spray

4. Slice the dough into 6 equally long strips (the strips should be 20-inches long). Stack slices carefully to avoid knocking off too much sugar

5. Cut the stack of slices into 6 equal stacks of dough pieces

6. Stack all the small slices on top of each other and place in the prepared pan
7. Cover loosely with a towel and let rise in a warm place for 30-45 minutes

8. Preheat oven to 350 degrees

9. Bake loaf, uncovered for 30-35 mintutes until the top is golden brown. Tent the top with foil, if top is browning too quickly near the end of the cooking time

10. Let rest in pan for ~20 minutes before using a knife to loosening the edges and transferring to a serving plate. Serve warm



CHICKEN ENCHILADAS

INGREDIENTS

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

DIRECTIONS

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;
Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g

ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE:D

INGREDIENTS

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

DIRECTIONS

Preheat the oven to 325 degrees F.
Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.