Jazz Fest Crawfish Bread
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1 Servings
1.00 Recipe Basic Bread Dough For
-Stuffed Bread; see * Note
0.50 lb Monterey or Pepper Jack
-cheese; cut 1/4” dice
1.00 lb Cooked; peeled crawfish
-tails or shrimp, coarsely
-chopped
1.50 tb Bayou Blast; see * Note
1.00 Egg; lightly beaten with
1.00 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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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