| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood, Eggs |
|
Essnce06 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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
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