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Andouille Cheese Bread
1
2
2
1
2
6
3
2
1
Envelope Dry yeast −; (1/4 oz)
Tablespoon Sugar
Tablespoon Vegetable oil; plus
Teaspoon Vegetable oil
Cup Warm water; (110 degrees)
Cup Bleached all−purpose flour
/4 Cup Yellow cornmeal
Teaspoon Salt
/2 Pound Ground andouille; kielbasa, or Italian
Sausage
1
/2 Pound White cheddar cheese; grated
Vegetable oil; for frying
Emeril's Essence
1
/2 Fat; 0 Other Carbohydrates
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. Season the stuffed bread with
Emeril's Essence. Serve warm. This recipe yields 18 rolls.
Andouille Cheese Bread
10
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