Jazz fest crawfish bread
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Jazz fest crawfish bread
  Crawfish    Bread  
Last updated 6/12/2012 12:58:20 AM. Recipe ID 21087. Report a problem with this recipe.
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      Title: Jazz fest crawfish bread
 Categories: E., Breads
      Yield: 1 Servings
 
      1    Recipe Basic Bread Dough for
           Stuffed Bread (see previous
           Recipe)
    1/2 lb Monterey or Pepper Jack
           Cheese, cut in 1/4-inch dice
      1 lb Cooked, peeled crawfish
           Tails or shrimp, coarsely
           Chopped
  1 1/2 tb Creole seasoning
      1    Egg, lightly beaten with 1
        ts 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.
 




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Recipe ID 21087 (Apr 03, 2005)

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