Yield: 1 Servings
|1||Recipe Basic Bread Dough for|
|Stuffed Bread (see previous|
|½ pounds||Monterey or Pepper Jack|
|Cheese, cut in 1/4-inch dice|
|1 pounds||Cooked, peeled crawfish|
|Tails or shrimp, coarsely|
|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.