1 Recipe Basic Bread Dough For
-Stuffed Bread; see * Note
1/2 lb Monterey or Pepper Jack
-cheese; cut 1/4? dice
1 lb Cooked; peeled crawfish
-tails or shrimp, coarsely
-chopped
1 1/2 tb Bayou Blast; see * Note
1 Egg; lightly beaten with
1 ts Water; for egg wash
* Note: See the ?Basic Bread Dough For Stuffed Bread? and ?Bayou Blast –
{Emeril?s Creole Seasoning}? recipes which are included in this collection.
Thoroughly butter a 9- by 5- by 4-inch loaf pan. On a lightly-floured work
surface, roll dough into a 9- by 15-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 Bayou Blast 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. 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. This recipe yields 1
loaf.
Yields
1 servings
