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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 8 |
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This bread takes time to make but it is well worth it Ingredients:
3 to 3-1/2 cups flour |
1 package active dry yeast |
1 tablespoon sugar |
1 teaspoon salt |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon dried oregano leaves |
1/2 teaspoon dried sweet basil leaves |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon freshly ground black pepper |
1/4 - 1/2 teaspoon cayenne pepper, to taste |
1 cup warm water (120 to 130° f) |
1 tablespoon olive oil |
1 pound crawfish tail meat, coarsely chopped |
1 4-ounce jar pimientos, drained and chopped |
3/4 cup chopped green onions |
3/4 cup grated monterey jack cheese (or jalapeno pepper jack cheese for a bigger kick) |
1/4 cup grated cheddar cheese |
1 egg, lightly beaten |
sesame seeds, optional |
Directions:
1. In a large mixer bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers. Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for 2 minutes at high speed. Stir in enough of the remaining flour to make a soft dough.
2. Knead dough on a floured surface until it's smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.
3. Punch the dough down. Place on a floured surface and roll into a 10x14 rectangle. Scatter the crawfish lengthwise over the center third of the dough. Top with pimientos, green onions and shredded cheese. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect. Place on a greased baking sheet; cover and let rise in a warm, draft-free spot until doubled in size, 30-45 minutes.
4. Brush the loaf with egg wash and sprikle with sesame seeds, if desired. Bake in a preheated 400° F oven until done and golden brown, 30-35 minutes.
5. YIELD: One loaf of spicy crawfish bread!
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