3/4 cup grated Monterey jack cheese (or jalapeno pepper jack cheese if you like it spicier)
1/4 cup grated Cheddar cheese
1 egg, lightly beaten
Sesame seeds, optional
In a large mixer bowl, combine 1 1/2 cups of the flour, yeast, sugar, salt,
thyme, oregano, basil, onion and garlic powders and peppers.
Gradually add the warm water and oil to the dry ingredients, then beat for
2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for
2 minutes at high speed.
Stir in enough of the remaining flour to make a soft dough. Knead dough
on a floured surface until it's smooth and elastic, about 5 minutes. Place
in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm,
draft-free spot until doubled in volume, about 30 to 45 minutes.
Punch the dough down. Place on a floured surface and roll into a 10 x 14-inch
rectangle. Scatter the crawfish lengthwise over the center third of the dough.
Top with pimientos, green onions and shredded cheese. With a sharp knife, make
cuts from the filling to the dough edges at one-inch intervals along the sides
of the filling. Alternating sides, fold the strips at an angle across the filling
for a braided effect.
Place on a greased baking sheet; cover and let rise in a warm, draft-free
spot until doubled in size, 30 to 45 minutes.
Meanwhile, preheat oven to 400 degrees F.
Brush the loaf with egg wash and sprinkle with sesame seeds, if desired.
Bake until done and golden brown, 30 to 35 minutes.