Jazz fest crawfish bread
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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.