Jazz Fest Crawfish Bread

Directions

1. Thoroughly butter a 9- by 5- by 4-inch loaf pan. On a lightly-floured work surface, roll dough into a 9- by 15-inch rectangle, with short side facing you. Leaving a 1-inch border, scatter dough proportionately with diced cheese. In a small bowl toss crawfish tails with Bayou Blast to coat; sprinkle proportionately over cheese. Starting with side closest to you, roll up dough into a log; brush edge with egg wash to seal. Transfer to loaf pan, seam-side down, cover with a dish towel and leave to proof till doubled, about 40 min.
2. Preheat oven to 350 degrees.
3. Using a razor or possibly serrated knife, make a shallow slash down center of dough, lengthwise, and brush with egg wash. Bake bread till brown and hard, about 30 min. Let bread cold in pan on a rack 20 min. Serve hot or possibly at room temperature.
4. This recipe yields 1 loaf.