From Gumbo Pages
- 3 to 3 ½ cups flour
- 1 package active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried oregano leaves
- ½ teaspoon dried sweet basil leaves
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ¼ – ½ teaspoon cayenne pepper, to taste
- 1 cup warm water, 120 to 130° F
- 1 tablespoon olive oil
- 1 pound crawfish tail meat, coarsely chopped
- 1 4-ounce jar pimientos, drained and chopped
- ¾ cup chopped green onions
- ¾ cup grated monterey jack cheese or jalapeno pepper jack cheese for a bigger kick
- ¼ cup grated cheddar cheese
- 1 egg lightly beaten
- Sesame seeds optional
- In a large mixer bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers.
- Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally.
- Beat for 2 minutes at high speed. Stir in enough of the remaining flour to make a soft dough.
- Knead dough on a floured surface until it’s smooth and elastic, about 5 minutes.
- Place in a lightly oiled bowl, turning to oil the top.
- Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.
- Punch the dough down.
- Place on a floured surface and roll into a 10×14″ rectangle.
- Scatter the crawfish lengthwise over the center third of the dough.
- Top with pimientos, green onions and shredded cheese.
- With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling.
- Alternating sides, fold the strips at an angle across the filling for a braided effect.
- Place on a greased baking sheet; cover and let rise in a warm, draft-free spot until doubled in size, 30-45 minutes.
- Brush the loaf with egg wash and sprinkle with sesame seeds, if desired.
- Bake in a preheated 400° F oven until done and golden brown, 30-35 minutes.