Saturday, June 20, 2009

Sausage and Cheese Bread

Sausage and Cheese Bread
From Chef and author Emeril Lagasse

1 envelope, 1/4 ounce dry yeast
2 tablespoons granulated sugar
2 tablespoons plus 1 teaspoon vegetable oil
2 cups warm water, about 110 degrees F
6 cups bleached all purpose flour
1/4 cup yellow cornmeal
2 teaspoons salt
1/2 pound hot or sweet Italian sausage chopped, about 1 cup
1 cup chopped onions
1/2 pound cheddar cheese, grated, about 1 cup
vegetable oil for deep frying

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 mixture 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 bowl 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 and onions in a medium sized
skillet over medium heat for about 4 minutes. Drain well on paper
towels. Set aside to 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 portions; 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 pan with parchment or
waxed 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 and onions, pressing
the mixture gently into the cavity. Pinch the dough together to close
the cavity. Cover the rolls with the plastic wrap and let rise in a
warm, draft free place until doubled in size, about 30 minutes. Heat 4
inches of oil, or enough to submerge the breads, in a deep pot or
electric fryer to 360F. Deep fry the stuffed breads, two to three at a
time, in the hot oil for about 3 minutes, turning them with a metal
spoon or spatula to brown them evenly. Drain on paper towels. Serve
warm. Makes 18

Recipe copyright©1999 Emeril Lagasse