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| 1 | Recipe Basic Bread Dough For Stuffed Bread; see * Note |
| 1/2 x ca. 450 g | Monterey or Pepper Jack cheese; cut 1/4oe dice |
| 1 x ca. 450 g | Cooked; peeled crawfish tails or shrimp, coarsely chopped |
| 1 1/2 Esslöffel | Bayou Blast; see * Note |
| 1 | Egg; lightly beaten with |
| 1 Teelöffel | Water; for egg wash |
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* Note: See the “Basic Bread Dough For Stuffed Breadoe and “Bayou Blast - {Emeril’s Creole Seasoning}oe 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
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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