The best delicious Jazz Fest Crawfish Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jazz Fest Crawfish Bread recipe today!
Hello my friends, this Jazz Fest Crawfish Bread recipe will not disappoint, I promise! Made with simple ingredients, our Jazz Fest Crawfish Bread is amazingly delicious, and addictive, everyone will be asking for more Jazz Fest Crawfish Bread.
What Makes This Jazz Fest Crawfish Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jazz Fest Crawfish Bread.
Ready to make this Jazz Fest Crawfish Bread Recipe? Let’s do it!
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1 Recipe Basic Bread Dough for
Stuffed Bread (see previous
Recipe)
1/2 lb Monterey or Pepper Jack
Cheese, cut in 1/4-inch dice
1 lb Cooked, peeled crawfish
Tails or shrimp, coarsely
Chopped
1 1/2 tb Creole seasoning
1 Egg, lightly beaten with 1
ts Water, for egg wash
Thoroughly butter a 9x5x4-inch loaf pan. On a lightly floured work
surface, roll dough into a 9×15-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 Creole seasoning 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 F. 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.
Yields
1 Servings
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