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 * Note
1/2 lb Monterey or Pepper Jack
-cheese; cut 1/4? dice
1 lb Cooked; peeled crawfish
-tails or shrimp, coarsely
-chopped
1 1/2 tb Bayou Blast; see * Note
1 Egg; lightly beaten with
1 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.
Yields
1 servings
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