Spaghetti is always a hit with little ones. This twist on the family favorite is a fun way to eat the same old thing. This recipe can get time consuming if you make everything from scratch. I usually have some leftover spaghetti sauce in the freezer so I use that to maximize my time. The bread used in this recipe is a take off of my favorite crusty loaf of bread.
Special Equipment: none
Time Management:
Prep time: 3 hours, mostly inactive
Cook time: Bake time 35 minutes
Bread
Ingredients:
3/4 Tbsp active dry yeast (not fast acting)
1/2 tsp sugar
1 1/2 cups 110 degree water
1 1/2 tsp salt
1 tsp garlic powder
3 cups flour
Directions:
Mix water, yeast and sugar and let sit covered 10 minutes. Mix in salt, garlic powder and flour and let sit covered for 2 hours to rise.
Spaghetti filling:
8 oz spaghetti
2 cup spaghetti sauce (divided)
8 oz mozzarella cheese shredded
1 egg white
Parmesan cheese to sprinkle
Directions:
Preheat oven to 350
Cook spaghetti according to package directions.
Mix 1 cup of spaghetti sauce with cooked noodles.
Divide bread dough in half and reserve half for later. (I freeze it for my next braided spaghetti dinner night)
Roll out remaining bread dough on well floured surface (use a lot of flour!) to 12 x 16" rectangle.
Place spaghetti lengthwise along center of dough.
Cover with mozzarella cheese.
Cut 1 inch hash marks along sides of dough to 1/2 inch of filling.
Alternate left and right strips and braid along length of spaghetti, tuck in remaining edge.
Brush with egg white and sprinkle with Parmesan cheese.
Bake on pizza stone or cookie sheet for 30-35 minutes.
Serve with remaining spaghetti sauce for dipping.
My inspiration for this recipe came from the Rhodes dough website. A time saver would be to use their pre-made frozen bread loaves.
