Crawfish Bread

From Gumbo Pages
Course Breads: Breads and Starters
Prep Time 1 hour


  • 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.