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Receta Crawfish Bread I
by Global Cookbook

Crawfish Bread I
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  Raciónes: 12

Ingredientes

  • 2 Tbsp. Vegetable oil plus
  • 1 tsp Vegetable oil
  • 1 env Dry yeast - (1/4 ounce)
  • 2 Tbsp. Sugar
  • 2 c. Hot water (110 degrees)
  • 6 c. Unbleached all-purpose flour
  • 3/4 c. Yellow cornmeal
  • 2 tsp Salt
  • 1 Tbsp. Butter
  • 1/2 c. Chopped onions
  • 1 Tbsp. Finely-minced red bell peppers
  • 1 Tbsp. Finely-minced yellow bell peppers
  • 1 lb Crawfish tails
  • 1/4 lb Grated cheddar cheese
  • 1/4 lb Grated white cheddar cheese Vegetable oil for frying Salt to taste Freshly-grnd black pepper to taste Bayou Blast see * Note

Direcciones

  1. In the bowl of an electric mixer, place two Tbsp. of the vegetable oil, yeast and sugar. The mixer should be fitted with a dough hook. Then add in the water. With the mixer on low speed, beat the mix for about 4 min to dissolve the yeast. (If the yeast mix doesn't begin to foam after a few min, it means it's not active and will have to be replaced.)
  2. In a large mixing bowl, combine the flour, 1/2 c. plus the 2 Tbsp. of the cornmeal, and the salt. Then add in this mix to the yeast mix. On low speed begin to mix the dough. Increase the speed as the dough begins to pull away from he sides of the bowl and form a ball.
  3. Remove dough from bowl and lightly coat the entire surface with the remaining tsp. of vegetable oil. Place dough in clean bowl (preferably glass). Cover the bowl with plastic wrap. Then set in a hot, dry place and let rise till doubled in size, about 2 hrs.
  4. Meanwhile, in a saute/fry pan heat the butter. Add in onions and peppers. Season with salt, pepper and creole seasoning. saute/fry for 2 min. Season crawfish with salt, pepper, and Bayou Blast and then add in crawfish to the saute/fry pan. Saute/fry for 2 min and then remove from pan, set aside to cold to room temperature.
  5. When the dough has doubled in size, remove from bowl and turn onto a lightly floured surface. Using your hands gently roll dough and form a narrow loaf about 24 inches long. Now cut dough into 18 equal pcs. With a rolling pin, roll each on a lightly floured surface to create thin round disks, about 1/8-inch thick.
  6. In a bowl combine the cooled crawfish mix with both cheddar cheeses. Mix well. Spread about 2 Tbsp. of the filling over half of the dough round. Fold the other half of the dough over the filling, forming a half-moon shape, and then healthy pinch the edges tightly to seal completely.
  7. Now sprinkle two parchment-lined baking sheets with remaining cornmeal. Place the completed breads on the baking sheet about 1-inch apart. Cover the breads with plastic wrap and let rise in a hot, dry place till doubled in size, about 30 min.
  8. In a one gallon sauce pot, heat sufficient vegetable oil to freely deep-fry 2 or possibly 3 half moons at a time (several inches deep). When the oil reaches 350 degrees carefully add in the stuffed breads. Fry for about 3 min, turning them with a metal spoon for even frying. Remove from the oil and drain on a paper-towel lined plate. Season while warm with Creole seasoning.
  9. This recipe yields 18 breads.