Recipe - Andouille Cheese Bread

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 allpurpose flour
Three fourths cup Yellow cornmeal
2 teaspoon Salt
One half pound Ground andouille; kielbasa,
or Italian
Sausage
One half pound White cheddar cheese; grated
Vegetable oil; for frying
Emeril's Essence; see * Note

* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.

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, draftfree 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 paperlined 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 One half 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, draftfree place until
doubled in size, about 30 minutes. Deepfry 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 paperlined plate. Season the stuffed bread with Emeril's
Essence. Serve warm. This recipe yields 18 rolls.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK (Show # EM1B15 broadcast 04251998) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD
jpmd44a@prodigy.com or MADSQUAD@prodigy.net

04261998

Recipe by: Emeril Lagasse

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