Crawfish Bread
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Crawfish Bread
  Crawfish    Bread  
Last updated 6/12/2012 1:00:01 AM. Recipe ID 23043. Report a problem with this recipe.
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      Title: Crawfish bread
 Categories: E.
      Yield: 4 Servings
 
      2    Tablespoons, plus 1 teaspoon
           Vegetable oil
      1    Envelope (1/4-ounce) dry
           Yeast
      2 tb Sugar
      2 c  Warm water (about 110
           Degrees F)
      6 c  Unbleached all-purpose
           Flour
    3/4 c  Yellow cornmeal
      2 ts Salt
      1 tb Butter
    1/2 c  Minced onions
      1 tb Finely chopped red bell
           Peppers
      1 tb Finely chopped yellow bell
           Peppers
      1 lb Crawfish tails
    1/4 lb Grated cheddar cheese
    1/4 lb White grated cheddar cheese
           Vegetable Oil for frying
           Salt and pepper to taste
           Creole Seasoning
 
  In the bowl of an electric mixer, place two tablespoons of the
  vegetable oil, yeast and sugar. The mixer should be fitted with a
  dough hook. Then add the water. With the mixer on low speed, beat the
  mixture for about 4 minutes to dissolve the yeast. *Note, if the
  yeast mixture doesn't begin to foam after a few minutes, it means
  it's not active and will have to be replaced.
  
  In a large mixing bowl, combine the flour, 1/2 cup plus the 2
  tablespoons of the cornmeal, and the salt. Then add this mixture to
  the yeast mixture. On low speed begin to mix the dough. Increase the
  speed as the dough begins to pull away from he sides of the bowl and
  form a ball.
  
  Remove dough from bowl and lightly coat the entire surface with the
  remaining teaspoon of vegetable oil. Place dough in clean bowl
  (preferably glass). Cover the bowl with plastic wrap. Then set in a
  warm, dry place and let rise until doubled in size, about 2 hours.
  
  Meanwhile, in a saute pan melt the butter. Add onions and peppers.
  Season with salt, pepper and creole seasoning. saute for 2 minutes.
  Season crawfish with salt, pepper, and creole seasoning and then add
  crawfish to the saute pan. Saute for 2 minutes and then remove from
  pan, set aside to cool to room temperature.
  
  When the dough has doubled in size, remove from bowl and turn onto a
  lightly floured surface. Using your hands gently roll dough and form a
  narrow loaf about 24 inches long. Now cut dough into 18 equal pieces.
  With a rolling pin, roll each on a lightly floured surface to form
  thin round disks, about 1/8-inch thick.
  
  In a bowl combine the cooled crawfish mixture with booth cheddar
  cheeses. Mix well.
  
  Spread about 2 tablespoons of the filling over half of the dough
  round. Fold the other half of the dough over the filling, forming a
  half-moon shape, and then pinch the edges tightly to seal completely.
  
  Now sprinkle two parchment lined baking sheets with remaining
  cornmeal. Place the completed breads on the baking sheet about 1-inch
  apart. Cover the breads with plastic wrap and let rise in a warm, dry
  place until doubled in size, about 30 minutes.
  
  In a one gallon sauce pot, heat enough vegetable oil to freely deep
  fry 2 or 3 half moons at a time (several inches deep). When the oil
  reaches 350 degrees F carefully add the stuffed breads. Fry for about
  3 minutes, turning them with a metal spoon for even frying. Remove
  from the oil and drain on a paper-towel lined plate. Season while hot
  with creole seasoning.
  
  Yield: 18 breads
  




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Recipe ID 23043 (Apr 03, 2005)

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