Things You'll Need:
- 1 lb. crawfish tails, chopped
- 1 egg, beaten lightly
- 3/4 cup green onions, chopped
- 3 1/2 cups flour
- 1 package of active dry yeast
- 1 tbsp. sugar
- 1 cup warm water
- 1/4 cup grated cheddar cheese
- 3/4 cup grated jalapeno pepper jack cheese
- 1 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. cayenne pepper
- 1 tbsp. olive oil
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. dried sweet basil leaves
- Sharp knife
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Step 1
Combine 1 1/2 cups of the flour, plus the sugar, yeast, salt, thyme, oregano, basil, peppers and garlic and onion powders into a large bowl.
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Step 2
Stir in the warm water and oil to these ingredients slowly. Beat on medium speed for 2 minutes. Then beat on high speed for 2 minutes.
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Step 3
Add the remaining flour, slowly stirring it in to make a soft dough.
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Step 4
Knead the dough mixture on top of a floured surface. Knead for about 5 minutes until dough is elastic-feeling and smooth.
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Step 5
Oil a bowl lightly, and place the dough in it. Turn the dough to get all sides oiled. Cover the bowl, and let the dough rise. Put the bowl in a warm area for 30 to 45 minutes, or until the dough doubles in size.
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Step 6
Place the dough on a floured surface and push it down. Roll the dough into a 10-inch by 14-inch rectangular pan. Sprinkle with green onions and shredded cheese.
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Step 7
Spread the crawfish over the center of the dough.
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Step 8
Cut the dough with a sharp knife along the edges, about 1 inch apart. Cut from the crawfish filling to the edges. Fold the cut strips at an angle across the crawfish filling. Alternating sides will leave you with a braided effect.
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Step 9
Put the bread on a greased baking sheet, cover and allow to rise again to double the size. This will take another 30 to 45 minutes.
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Step 10
Brush the egg on top of the loaf. Bake in a preheated oven at 400 degrees F for 30 to 35 minutes. The bread should become golden brown.
