Cajun Muffuletta
Recipe courtesy of Treva Chadwell

Cajun Pain Rouler (Round Bread)

Getting reviews...
The doughs for pain rouler and the famous Mardi Gras king cake start similarly but then diverge; the king cake goes sweet while the pain rouler incorporates a savory and satisfying herb and cheese filling.
  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 30 min
  • Inactive: 1 hr 15 min
  • Cook: 40 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Directions

Special equipment:
a Bundt pan
  1. 1. Whisk the yeast into the warm milk in a large bowl. Add the sugar and let stand until bubbly, about 5 minutes. Whisk in the oil and egg until combined, and then whisk in 2 cups of the flour and the salt. Switch to a spatula and fold in the remaining 1 cup flour, 1/2 cup at a time. Mix until the dough is shaggy.
  2. 2. Lightly flour a work surface. Scrape the dough onto the floured surface and knead until smooth and firm, about 5 minutes, adding more flour as necessary. Coat a medium bowl with vegetable oil. Turn the dough in the bowl to coat and allow it to rise until doubled, 40 to 45 minutes.
  3. 3. Melt 2 tablespoons of the butter in a small skillet over medium heat. Add the Creole seasoning and garlic and cook until the garlic is tender and fragrant, 2 minutes. Remove from the heat and set aside.
  4. 4. Grease a Bundt pan with butter. Lightly flour a work surface. Remove the dough from the bowl and knead 5 or 6 times to form into a ball. Roll the dough into a large rectangle, about 12 by 15 inches. Brush with the garlic butter and sprinkle with the grated cheese, parsley and thyme. Starting on the longer side, roll up and seal the edges together, and then form a circle with the seam on the inside. Place the whole parsley leaves on the bottom of the Bundt pan decoratively. Lift the dough circle into the pan and allow it to rise until puffed, 25 to 30 minutes.
  5. 5. Preheat the oven to 350 degrees F. Bake until golden brown, 30 to 35 minutes. Place a serving plate over the pan and turn the bread onto the plate. Melt the remaining 1 tablespoon butter and brush over the bread. Serve warm or at room temperature. If the parsley sticks to the pan, carefully remove each leaf and place on the bread after buttering.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.