Saints celebration crawfish braid

What a great night for Saints fans!  This is called a Crawfish braid, although it could be a Crawfish bread.  My first time making it tonight...awesome, just like my SAINTS!

I am so lucky to have friends from New Orleans that have a huge history there that is so warm and special.  My good friend grew up in New Orleans and shared so many wonderful moments celebrating the Saints with her family.  She and her husband were so gracious to prepare her family's Saints Crawfish  Bread recipe!  This is amazing and I encourage you to make this and celebrate with them the joy of a great team doing great things. For her and her family this is a history of love and cherished  memories that will last forever!  Enjoy!

I sure hope personally that this is the beginning of New Orleans bringing back their mojo....I am a big fan.

 Crawfish Braid

3 to 3 1/2 cups all purpose flour

1 package active dry yeast

1 tbsp sugar

1 tsp salt

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp onion powder

1 cup warm water (120-130 degrees Fahrenheit)

1 tbsp olive oil

1 pound peeled crawfish, coarsely chopped

1 4 oz jar pimentos, drained and chopped

3/4 cup chopped green onions (white and green parts)

1 cup grated pepper jack cheese

1 large egg, lightly beaten

Sesame seeds for sprinkling

In a large mixing bowl, combine 1 1/2 cups flour, yeast, sugar, salt, thyme, oregano, basil and onion powder.  Gradually stir in warm water and oil...beat for 2 minutes with electric mixer at medium speed.  Beat for 2 minutes at high speed.

Stir in enough remaining flour to make soft dough.  Knead on a floured work space until smooth and elastic, about 5 minutes.  Place in large greased bowl, turning to grease the top.  Cover and let rise in a warm draft free spot until doubled in size, about 30-45 minutes.  Punch dough down.  Place on floured work surface and roll into 14 by 10 inch rectangle.

Scatter crawfish lengthwise over the center third of dough.  Top with pimentos, green onions and cheese. With a sharp knife, make slashes from the filling to the dough edges along the length of the rectangle at 1 inch intervals.  Alternating sides, fold strips of dough at an angle across the filling for a braided effect.  Place the bread on a greased baking sheet.  Cove and let rise in a warm draft free spot until doubled in size, 30-45 minutes.

Preheat oven to 400 degrees F.  Brush the loaf with beaten egg and sprinkle with sesame seeds.  Bake 30-35 minutes, until golden.