Shrimp & Cheese Bread Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Flour,
3 1/2 tsp: Sugar,
2 tsp: Salt,
2 package: Yeast,
1 cup: Milk,
1: Butter,
3 tbsp: Butter,
1 medium: Onion, finely chopped
4 ounce: Mushrooms, chopped
1/4 cup: Green onion, chopped
1/4 cup: Parsley, chopped
2: Eggs, beaten
1/2 tsp: Garlic powder,
8 ounce: Monterrey jack cheese, chop ped and grated
8 ounce: Pepper cheese, grated
8 ounce: Muenster cheese, grated
2 cup: Boiled shrimp, ground or gr ated
Salt and pepper to taste,
Directions:
Combine 1 cup flour, sugar, salt and yeast. Heat milk and butter
until hot but not boiling. Add to flour mixture; beat. Add 1 cup
flour, continue to beat. Add 1-1/2 cups flour and knead 5 minutes on
floured board. Invert bowl over dough and let rest for 15 minutes.
In large skillet, cook onions in butter until tender. Add
mushrooms, green onions and parsley. Continue cooking for 5 minutes.
Set aside to cool.
To beaten eggs add seasonings, cheeses and shrimp. Blend well and
stir into onion mixture.
Roll dough into 12-by-24-inch rectangle. Put filling in center of
dough. Fold over filling and pinch to seal. Form into a ring; pinch
to seal. Place seam side down in greased pan. Cover; let rise in warm
place for 15 minutes. Bake at 375 for 60 to 70 minutes. Serves 10 to
12. Recipe by Lillian Ronquille. Finalist and Winner of Bread
Category. Source: 1993 Times-Picayune Cookoff
Source from luhu.jp
until hot but not boiling. Add to flour mixture; beat. Add 1 cup
flour, continue to beat. Add 1-1/2 cups flour and knead 5 minutes on
floured board. Invert bowl over dough and let rest for 15 minutes.
In large skillet, cook onions in butter until tender. Add
mushrooms, green onions and parsley. Continue cooking for 5 minutes.
Set aside to cool.
To beaten eggs add seasonings, cheeses and shrimp. Blend well and
stir into onion mixture.
Roll dough into 12-by-24-inch rectangle. Put filling in center of
dough. Fold over filling and pinch to seal. Form into a ring; pinch
to seal. Place seam side down in greased pan. Cover; let rise in warm
place for 15 minutes. Bake at 375 for 60 to 70 minutes. Serves 10 to
12. Recipe by Lillian Ronquille. Finalist and Winner of Bread
Category. Source: 1993 Times-Picayune Cookoff
Source from luhu.jp