Ingredients: |
Ingredients: 3 - 3 1/2 cups flour
1 pkg active dry yeast
1 tbsp sugar
1 tsp salt
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 cup warm water
1 tbsp olive oil
1 lb crawfish tails, coarsely chopped
4 oz jar pimentos, chopped
3/4 cup chopped green onions
3/4 cup grated monterey jack cheese
1/4 cup grated cheddar
1 egg, lightly beaten
sesame seeds (optional)
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Directions: |
Directions:In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar salt, thyme, oregano, basil, garlic and onion powder and peppers. Gradually add warm water, oil, beat for 2 minutes at medium speed, stopping to scrape bowls periodically. Beat for 2 minutes on high speed.
Stir in enough flour to make dough soft. Knead dough on floured surface until smooth and elastic, about 5 mins. Place in lightly oil bowl turning to oil on top. Cover and let rise in warm place until doubled in volume, about 30-45 minutes.
Punch dough down. Place on floured surface and roll into 10x14" rectangle. Scatter crawfish lengthwise over the center third of the dough. Top with pimentos, green onions and grated cheese. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect. Place on a greased baking sheet; cover and let rise in a warm spot until doubled in size, about 30-45 minutes.
Brush loaf with egg wash and sprinkle with sesame seeds. Bake in preheated oven at 400º until done and golden brown. about 30-35 minutes. |
This recipe for Crawfish Bread is from