Cajun Crayfish Bread RecipeOrigin: Cajun Period: Traditional |
Ingredients
650g plain flour 
Cajun Crayfish Bread Preparation:Method:Mix together half the flour, the yeast, sugar, salt, Creole seasoning then gradually add the warm water and oil to the dry ingredients. Beat to a batter then stir-in just enough of the remaining flour to form a soft dough. Tip onto a floured surface and knead until smooth and elastic (about 5 minutes). Form into a ball and place in a lightly-oiled bowl, turning to ensure the dough is evenly coated. Cover and place in a warm spot until doubled in volume (about an hour). Knock the dough back then place on a floured surface and roll into a 25 x 35cm rectangle. Scatter the crayfish (crawfish) lengthwise over the centre third of the dough and top with the pimentos, spring onions and shredded cheese. With a sharp knife make cuts from the filling to the edges of the dough at 3cm intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling (yielding a braided effect). Lift with a palette knife onto a greased baking tray, cover and allow to raise in a warm spot for about an hour. When ready, brush the loaf with egg wash and sprinkle the top with sesame seeds. Place in an oven pre-heated to 200°C for about 30 minutes, until done and golden brown in colour. |
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