Spicy sausage and cheese bread

18 servings

Ingredients

Quantity Ingredient
½ pounds Andouille; kielbasa, or Italian sausage, ground
1 cup Minced yellow onions
1 tablespoon Minced jalapeno
1 Envelope Dry yeast -; (1/4 oz)
2 tablespoons Sugar
2 tablespoons Vegetable oil; plus
1 teaspoon Vegetable oil
2 cups Warm water; (about 110 degrees)
6 cups Bleached all-purpose flour
¼ cup Yellow cornmeal
2 teaspoons Salt
½ pounds White cheddar cheese; grated

Directions

Preheat the oven to 400 degrees. Brown the sausage in a skillet over medium heat. Add the onions and jalapenos. Continue to cook for 3 minutes. Remove from the heat and drain on a paper-lined plate. Set aside and cool to room temperature. 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, ½ cup plus 2 tablespoons of the cornmeal, salt, sausage mixture, and cheese. Add this 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. 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 2½ 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. Cover the rolls with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes.

Using a sharp knife, make a small X on top of each roll. Bake until golden brown, about 20 minutes. Remove from the oven and serve warm. This recipe yields 18 rolls.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B23 broadcast 04-09-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-16-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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