Shrimp & cheese bread
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Flour |
| 3½ | teaspoon | Sugar |
| 2 | teaspoons | Salt |
| 2 | packs | Yeast |
| 1 | cup | Milk |
| 1 | Butter | |
| 3 | tablespoons | Butter |
| 1 | medium | Onion; finely chopped |
| 4 | ounces | Mushrooms; chopped |
| ¼ | cup | Green onion; chopped |
| ¼ | cup | Parsley; chopped |
| 2 | Eggs; beaten | |
| ½ | teaspoon | Garlic powder |
| 8 | ounces | Monterrey jack cheese; chop ped and grated |
| 8 | ounces | Pepper cheese; grated |
| 8 | ounces | Muenster cheese; grated |
| 2 | cups | Boiled shrimp; ground or gr ated |
| Salt and pepper to taste | ||
Directions
Combine 1 cup flour, sugar, salt and yeast. Heat milk and butter until hot but not boiling. Add to flour mixture; beat. Add 1 cup flour, continue to beat. Add 1-½ cups flour and knead 5 minutes on floured board. Invert bowl over dough and let rest for 15 minutes.
In large skillet, cook onions in butter until tender. Add mushrooms, green onions and parsley. Continue cooking for 5 minutes.
Set aside to cool.
To beaten eggs add seasonings, cheeses and shrimp. Blend well and stir into onion mixture.
Roll dough into 12-by-24-inch rectangle. Put filling in center of dough. Fold over filling and pinch to seal. Form into a ring; pinch to seal. Place seam side down in greased pan. Cover; let rise in warm place for 15 minutes. Bake at 375 for 60 to 70 minutes. Serves 10 to 12. Recipe by Lillian Ronquille. Finalist and Winner of Bread Category. Source: 1993 Times-Picayune Cookoff