Andouille Cheese Bread Recipe Halltaste

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 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 
• 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.