SUBMISSION Thread for Bread Challenge April 4, 2023

I have almost done that because I pre type it on here and save before clearing it.

Crawfish Boil Bread

I ended up with some leftover crawfish from a boil this weekend and surprisingly, with some time to put together some crawfish bread. I been wanting to try the havarti jalapeño cheese that I see the Cajun ninja use a lot and loosely followed his cookbook recipe. Here is where I ended up.

1 Pound crawfish boil tails
1 Pound thin sliced boil smokies w/ cheese
1 Stick salted butter
1 Yellow onion
1 Green bell pepper
1 Red bell pepper
1 Bunch green onions
10 Cloves boil garlic
1 Cup sliced boil shrooms
1 Tablespoon dried parsley
8 Ounces Velveeta
1 Cup shredded jalapeño Havarti
1 Cups shredded mozzarella
½ Cup shredded mozzarella for a topper
½ cup mayonnaise
1 French bread
Cajun Two step to taste along the way
Gator Droll

First I “had” to play with my new toy and get some tail meat n fixins.






The next day once the headache subsides enough it’s time to prep. Dice slice and shred. That jalapeño Havarti did not disappoint.










Todays star ingredient.




Cook down the veggies in some butter. My people do not like crunchy vegetables so I cook them down a lot. Once they are where you want them I added the parsley and garlic. Then drop in your sausage and heat that up so it releases a little bit of oil and flavor, then pop in the crawfish tails.




Fold in the cheese until good and melty.






I add the mushrooms here so they don’t get broken apart from folding the cheese in. I also added da mayo here.




Ready to spread dat.




Lay it on thic. You could probably get 2 loaves of French bread if you put it on a little thinner. Top with the rest of the mozzarella and put it in the oven at TDs official temperature, 3.50 for about 15-20 minutes.







Time to eat! Cut up, dusted with a little 2 step, parsley, and let a gator drool on dat.

Enjoy

Two outstanding entries so far. I want some homemade pita and kabobs, and scrumptious crawfish bread.

Focaccia Crawfish Bread



To make the Focaccia Bread

Ingredients:

2 1/4 teaspoons (1/4-oz.) active dry yeast (1 envelope)
2 teaspoons honey
5 cups (625 g) all-purpose flour
1 Tablespoon kosher salt
6 Tablespoon extra-virgin olive oil, divided, plus more for hands
4 Tablespoon unsalted butter, plus more for pan Flaky sea salt
2–4 garlic cloves diced



Directions:
Whisk 2 1/4 teaspoons active dry yeast, 2 tsp honey, and 2 1/2 cups lukewarm water and let sit 5 minutes until foamy. Add 5 cups (625 g) all-purpose flour, 1Tablespoon kosher (sea) salt and mix with a rubber spatula until a sticky dough forms.







Transfer dough to bowl and coat in oil. Cover and chill 8 – 24 hrs, until dough is doubled in size.





Using a spatula, fold the dough toward center several times to form a rough ball. Transfer dough to buttered 13 X 9 inch baking pan. Let rise for up to 4 hours, until doubled in size.





Preheat oven to 450°. If dough is ready to bake at this point, it will spring back slowly, leaving an indentation, when poked with finger. If not, the dough isn’t ready and needs to rise longer. Stretch out dough to fill baking pan. Dimple focaccia, creating depressions in the dough. Sprinkle with flaky sea salt. Bake 20-30 minutes, until golden brown.







Slice across bread with bread knife then separate into two loaves. The focaccia will be light, soft and full of holes





Wrap in foil and hold overnight to make crawfish bread the next day


Making the crawfish bread:

Ingredients:

2 cups peeled crawfish tails
1/2 loaf Focaccia Bread
1 Tablespoon Butter
1/4 cup green onion tops, sliced
1/2 cup celery, diced
1/4 cup green bell pepper
1/4 cup red bell pepper, diced
1 Roma Tomato, diced
1 Tablespoon Cajun Seasoning
3 cloves garlic, minced
2 teaspoons Creole mustard
2 Tablespoons chopped parsley
2 ounces Cream Cheese
1/4 cup mayonnaise
1/4 cup shredded Monterrey Jack Cheese
1/4 cup Cheddar Cheese, shredded
1/4 cup parmesan cheese



Directions:

The recipe will make two 4 1/2 X 13 inch loafs of crawfish bread from the focaccia loaf.



Melt butter in skillet and sauté onions, celery, bell peppers, garlic, and tomato until tender and somewhat dry.









Add Cajun Seasoning then parsley, Creole mustard, Worcestershire sauce, crawfish, cream cheese and mayonnaise.

















Add cheeses and blend until melted.





Spread crawfish mixture over bottom bread halves. I tasted the mixture and decided to add more jalapeño.



I wrapped the coated bread in foil and stored my loaves overnight in the freezer. If wrapped tightly, they may be stored frozen for a month.



The recipe makes two large loaves - a lot for two people, so I only cooked one loaf. To cook it the next day, I dampened the tops with a dab of water then brushed with butter and bake in a 350 degree oven for 30 -40 minutes, until filling was hot.



Serve hot with salad.



Voting photo



Thanks for looking at my post

That second to last pic is the one for the voting thread, imho. Just sayin.

quote:

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Could be called the Crawfish Bread Challenge

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We have innies, outies, and sammies FDB got you covered!

quote:

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The competitor in me was hoping he'd stick with the salad pic

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I humbly submit for consideration Focaccia

I've never baked bread or really anything with active yeast before, so this seemed like a relatively simple recipe to begin with. Mistakes were made.

Ingredients:


Activating the yeast in warm water:


At this point the recipe says to use a stand mixer with a dough hook to combine all ingredients, but I just moved in and didn't feel like going on a quest to find mine. I have #ragrets. Hand kneading is messy and tiring, hence the box of wine and crazy straw:


Covering and proofing the dough in my dryer:


While the dough was proofing, I prepped my ingredients for the toppings. I chose purple and gold in honor of the exciting and historic win by the Lady Tigers:


The dough grew in size by quite a bit! Now, it gets pressed out on a sheet pan:


I decided on an acronym to decorate one loaf that stands for "Savor This Tasty Puffy Bread" and the other just has dried Italian herbs:



Into the oven they go... This was the most stressful part because it's the first time I've turned my oven on since moving in and it's as old as me! The results:


I accompanied it with peppered salami, garlic stuffed olives, and a tomato, garlic and Calabrian chile spread (from Target-- HIGHLY recommend):


Thanks for letting me participate!

quote:

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I agree. The competitor in me was hoping he'd stick with the salad pic

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Same, but the controlling bitch part of me couldn’t resist pointing it out.

But really, MD, I state in the opening post that I will only use the last pic in the voting thread. So. *ahem*

Who would you downvote if I left?

Glad to know I’m in your head by posting on a food board!