Jazz Fest Crawfish Bread Recipe - Cooking Index
Jazz Fest Crawfish Bread Recipe - Cooking Index
| 1 | Basic Bread Dough For Stuffed Bread - see * Note | |
| 1/2 lb | 227g / 8oz | Monterey or Pepper Jack cheese - cut 1/4" dice |
| 1 lb | 454g / 16oz | Cooked, peeled crawfish tails or shrimp - coarsely chopped |
| 1 1/2 tablespoons | 22ml | Bayou Blast - see * Note |
| 1 | Egg - lightly beaten with | |
| 1 teaspoon | 5ml | 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.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-045 broadcast 03-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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