Jazz fest crawfish bread

Yield: 1 Servings

Measure Ingredient
1 Recipe Basic Bread Dough for
Stuffed Bread (see previous
Recipe)
½ pounds Monterey or Pepper Jack
Cheese, cut in 1/4-inch dice
1 pounds Cooked, peeled crawfish
Tails or shrimp, coarsely
Chopped
1½ tablespoon Creole seasoning
1 Egg, lightly beaten with 1
teaspoon Water, for egg wash

Thoroughly butter a 9x5x4-inch loaf pan. On a lightly floured work surface, roll dough into a 9x15-inch rectangle, with short side facing you. Leaving a 1-inch border, scatter dough evenly with diced cheese. In a small bowl toss crawfish tails with Creole seasoning to coat; sprinkle evenly over cheese. Starting with side closest to you, roll up dough into a log; brush edge with egg wash to seal.

Transfer to loaf pan, seam-side down, cover with a dish towel and leave to proof until doubled, about 40 minutes.

Preheat oven to 350 degrees F. Using a razor or serrated knife, make a shallow slash down center of dough, lengthwise, and brush with egg wash. Bake bread until brown and firm, about 30 minutes. Let bread cool in pan on a rack 20 minutes. Serve warm or at room temperature.

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