A Cajun favorite, deep-fried bread rollsstuffed with andouille sausage and cheddar cheese.
Recipe: Andouille CheeseBread
1 (0.25 ounce) envelope active dry yeast(2 1/2 teaspoons) 2 tablespoons granulated sugar 2 tablespoons plus 1 teaspoon vegetable oil 2 cups warm water 6 cups bleached all-purpose flour 3/4 cup yellow cornmeal 2 teaspoons salt 1/2 pound andouille or kielbasa sausage, chopped (about1 cup) 1/2 pound cheddar cheese, grated (about 1 cup) Vegetable oil for deep frying
Combine the yeast, sugar, and 2 tablespoonsof the oil in the bowl of an electric mixer fitted with a doughhook. Add the water. With the mixer on low speed, beat the mixturefor about 4 minutes to dissolve the yeast. If the yeast mixturedoesnt begin to foam after a few minutes, it means itsnot active and will have to be replaced.
In a separate large mixing bowl, combinethe flour, 1/2 cup plus 2 tablespoons of the cornmeal, and thesalt. Add this mixture to the yeast mixture. Mix on low speeduntil it lightly comes together, then increase the speed to mediumand 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 thebowl with the remaining teaspoon vegetable oil. Return the doughto the bowl and turn it to oil all sides. Cover the bowl withplastic wrap, set in a warm, draft-free place, and let rise untildoubled in size, about 2 hours.
Meanwhile, brown the sausage in a medium-sizeskillet over medium heat for about 4 minutes. Drain well on papertowels. Set aside to cool to room temperature.
Remove the dough from the bowl and turnit onto a lightly floured surface. Using your hands, gently rolland form it into a narrow loaf about 24-inches long. Cut thedough into 18 equal portions (each about 2 1/2-ounces). Withthe palm of your hand, roll the portions on a slightly flouredsurface to form small round rolls.
Line a baking sheet pan with parchmentor waxed paper and sprinkle it with the remaining 2 tablespoonscornmeal.
Place the rolls about 1-inch apart onthe paper. Using a pointed knife, make a slit in the top of eachroll. With your thumb and forefinger, spread the dough open tomake a small cavity about 1-inch deep and 2-inches wide. Spoon1 tablespoon of the cheese into each cavity, then top with 1tablespoon of the sausage, pressing the mixture gently into thecavity. Cover the rolls with 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 submergethe breads, in a deep pot or electric fryer to 360°F (180°C).deep-fry the stuffed breads, two to three at a time, in the hotoil for about 3 minutes, turning them with a metal spoon or spatulato brown them evenly. Drain on paper towels. Serve warm.
Makes 18 servings.
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