David's Crawfish Bread (Friendly Food)

I have lots of friends who are major foodies. David & Jennifer Rooney are masters of tasty goodness! Here's a little something from David

David's Crawfish Bread
submitted by Jennifer & David Rooney

* David uses his favorite pizza dough recipe, slightly different than this dough, any pizza dough recipe works great. Shrimp works good if you don't have access to our wonderful Louisiana crawfish tails.

1 envelope active dry yeast
1 TBS sugar
2 TBS plus 1 tsp vegetable oil
1 1/4 cups warm water (110F)
3 1/2 cups all-purpose flour
2 1/2 tsps salt
1 TBS unsalted butter
1/2 cup chopped onion
1 TBS finely chopped red bell pepper
1 TBS finely chopped yellow bell pepper
1/2 tsp cayenne pepper
1 1/2 pounds peeled crawfish tails (drain well)
1/2 pound sharp cheddar cheese, grated
1/2 pound Monterey Jack cheese with jalapenos, grated
1 large egg, beaten
1 tsp kosher salt
1/4 tsp freshly ground black pepper


Combine the yeast, sugar & 2 TBS of the vegetable oil in the bowl of a stand mixer fitted with a dough hook. Add the warm water. With the mixer on low speed, beat the mixture for about 1 minute to dissolve the yeast.

In a large mixing bowl, combine the flour & 1 tsp of the salt. Add 1/4 cup at a time to the yeast mixture, mixing on low speed until the dough lightly comes together. Increase the speed to medium and beat until the dough pulls away from the sides of the bowl, forms a ball & climbs up the dough hook. (*NOTE David makes the dough by hand, not with a mixer)


Coat a large bowl with the remaining 1 tsp vegetable oil. Put the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap, set aside in a warm, draft-free place & let rise until doubled in size; about 1 hour.


Meanwhile, in a large skillet, melt the butter over medium heat. Add the onion, bell pepper, the remaining 1 1/2 tsps salt & the cayenne. Cook, stirring, for 4 minutes. Add the crawfish tails and cook, stirring for 5 minutes.

Remove the dough from the bowl and turn it onto a lightly floured work surface. Push it down, then, using your hands, pat it out to flatten it. Roll it out to a 20 X 15 inch rectangle, about 1/8 inch thick.


Combine the cheeses in a medium sized mixing bowl. Sprinkle hald of the cheese over the upper half of the rectangle, leaving 1/2 inch border. Spoon the crawfish mixture evenly over the cheese. Top with the remaining cheese.

Fold the other hald of the dough up over the filling, forming a half-moon shape and pinch the edges tightly to seal completely. Fold the edges over & crimp.

Carefully transfer the dough to a baking sheet lined with parchment paper. (David uses a silpat mat.) With a sharp, pointed knife, make 3 slits on top, about 6 inches apart. Brush the surface of the dough with the beaten egg & sprinkle with the kosher salt & black pepper. Cover with plastic wrap and set aside to rise until doubled in size; about 1 hour.



Preheat the oven to 400 F.



Remove the plastic wrap & bake until golden brown, 30-35 minutes. Let cool slightly. Cut crosswise into 12 equal portions & serve warm.



Go, eat!!



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Location:Sloghaugvegen,Langevåg,Norway

 

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