Andouille Cheese Bread
Instructions:
- 1 Envelope Dry yeast −; (1/4 oz)
- 2 Tablespoon Sugar
- 2 Tablespoon Vegetable oil; plus
- 1 Teaspoon Vegetable oil
- 2 Cup Warm water; (110 degrees)
- 6 Cup Bleached all−purpose flour
- 3/4 Cup Yellow cornmeal
- 2 Teaspoon Salt
- 1/2 Pound Ground andouille; kielbasa, or Italian Sausage
- 1/2 Pound White cheddar cheese; grated
- Vegetable oil; for frying
- Emeril\'s Essence
- Preheat the fryer.
- Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water.
- With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast.
- If the yeast mixture doesn\'t begin to foam after a few minutes, it means it\'s not active and will have to be replaced. In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, and the salt. Add this to the yeast mixture.
- Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook.
- Remove the dough from the bowl. Coat the dough with the remaining teaspoon vegetable oil. Return the dough to the bowl and turn it to oil all sides.
- Cover the bowl with plastic wrap, set in a warm, draft−free place, and let rise until doubled in size, about 2 hours.
- Meanwhile, brown the sausage in a skillet over medium heat. Remove from the heat and drain on a paper−lined plate. Set aside and cool to room temperature.
- Remove the dough from the bowl and turn it onto a lightly floured surface.
- Using your hands, gently roll and form it into a narrow loaf about 24 inches long.
- Cut the dough into 18 equal pieces, (each about 2 1/2 ounces). With the palm of your hand, roll the portions on a lightly floured surface to form small round rolls.
- Line a baking sheet with parchment paper and sprinkle it with the remaining 2 tablespoons cornmeal.
- Place the rolls about 1 inch apart on the paper. Using a pointed knife, make a slit in the top of each roll. With your thumb and forefinger, spread the dough open to make a small cavity about 1 inch deep and 2 inches wide.
- Spoon 1 tablespoon of the cheese into each cavity, then top with 1 tablespoon of the sausage, pressing the mixture gently into the cavity.
- Pinch the dough together to close the cavity. Cover the rolls with plastic wrap and let rise in a warm, draft−free place until doubled in size, about 30 minutes.
- Deep−fry the stuffed breads, a couple at a time, in the hot oil for about 3 minutes, turning them with a metal spoon to brown them evenly.
- Remove from the oil and drain on a paper−lined plate.
- Serve warm.
- This recipe yields 18 rolls