The Christmas Holidays are my favorite! A special time to celebrate  with Family and Friends.  The best memories and traditions for me were always centered around the table and the delicious foods we prepared.  I have been trying out new ideas for stuffed breads and made this Cipollini and Spinach one today. 
       For the Dough: 2 1/2 to 3 cups Flour, 1 cup warm water 110 degrees, 1pkg yeast, 2 tablespoons extra virgin olive oil, 1 teaspoon salt and  1/2 teaspoon sugar. Pour pkg of yeast into water and stir to combine and add salt, olive oil and sugar. I use Fleischmann’s Rapid Rise Yeast. Let proof for 3 to 5 minutes. Next put the flour in a bowl and make a well in the center. Pour in your proofed yeast and form the dough into a ball  making sure to get all the flour incorporated. If it is too wet and sticky add some more flour. Next knead the dough making sure you dust your hands with flour so the dough is not sticking to your hands. It will get softer and more pliable after a few minutes and then when done about 3 to 5 minutes, form into a ball and put in a bowl that you have greased with oil. Cover with a towel or plastic wrap and let double in size about 45 minutes to an hour.
       For the Filling: Saute 6-8 Cipollini onions till soft and translucent adding Salt, Pepper, Parsley, Crushed red Pepper (optional), poppy seeds, sesame seeds and  Romano Cheese. Set aside to cool.
Prepare one pkg frozen Leaf Spinach and let cool. 
Next coursely chop spinach and add to the onions.
         Punch down dough and roll out to a large oval. Put 1/2 the filling down the middle and then fold one side over filling and put remaing half of filling on the side you just folded. Then fold remaing piece over filling and tuck in over the other side. Next bring ends togother and form ring. Place on parchment paper and cover with towel and let rise for about 10-15 minutes. Put an egg wash over the top and sprinkle with Poppy Seeds and Sesame Seeds.
Bake at 400 degrees for about 30 to 40 minutes (depnding on your oven) till light brown. Let cool and then enjoy !

        The best part of December  for me is the planning and creating of   recipes I will make for Christmas and New Years!  While everyone is out shopping, Im thinking of food and bringing back the traditions of years past to center stage!     
       The joke in our house is each year I pull out this little tin plate, and plan to make this Plum Pudding for our Christmas Day Dessert!  Well thinking is as far as it has gone over the years but this year Im going to make it happen!  My only change will be to leave out the Beef Suet. 
     The tradition of Italians is to take a Panettone (Sweet bread) and tear it into pieces and serve it with cream. I thought I would combine a Panettone with chunks of Plum Pudding and then serve with clotted cream. A little from both Italian and English tradition to become a Britalia Way Christmas Pudding..............................Stay tuned for Pictures and review!!!