Andouille Cheese Bread Recipe

• 1 env Dry yeast - (1/4 ounce)
• 2 Tbsp. Sugar
• 2 Tbsp. Vegetable oil plus
• 1 tsp Vegetable oil
• 2 c. Hot water (110 degrees)
• 6 c. Bleached all-purpose flour
• 3/4 c. Yellow cornmeal
• 2 tsp Salt
• 1/2 lb Grnd andouille, kielbasa, or possibly Italian sausage
• 1/2 lb White cheddar cheese grated Vegetable oil for frying see * Note

1. Preheat the fryer.
2. Combine the yeast, sugar, and 2 Tbsp.
3. of the oil in the bowl of an electric mixer fitted with a dough hook.
4. Add in the water.
5. With the mixer on low speed, beat the mix for about 4 min to dissolve the yeast.
6. If the yeast mix doesn't begin to foam after a few min, it means it's not active and will have to be replaced.
7. In a separate large mixing bowl, combine the flour, 1/2 c. plus 2 Tbsp.
8. of the cornmeal, and the salt.
9. Add in this to the yeast mix.
10. Mix on low speed till it lightly comes together, then increase the speed to medium and beat till the mix pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook.
11. Remove the dough from the bowl.
12. Coat the dough with the remaining tsp.
13. vegetable oil.
14. Return the dough to the bowl and turn it to oil all sides.
15. Cover the bowl with plastic wrap, set in a hot, draft-free place, and let rise till doubled in size, about 2 hrs.
16. Meanwhile, brown the sausage in a skillet over medium heat.
17. Remove from the heat and drain on a paper-lined plate.
18. Set aside and cold to room temperature.
19. Remove the dough from the bowl and turn it onto a lightly floured surface.
20. Using your hands, gently roll and form it into a narrow loaf about 24 inches long.
21. Cut the dough into 18 equal pcs, (each about 2 1/2 ounces).
22. With the palm of your hand, roll the portions on a lightly floured surface to create small round rolls.
23. Line a baking sheet with parchment paper and sprinkle it with the remaining 2 Tbsp.
24. cornmeal.
25. Place the rolls about 1 inch apart on the paper.
26. Using a pointed knife, make a slit in the top of each roll.
27. With your thumb and forefinger, spread the dough open to make a small cavity about 1 inch deep and 2 inches wide.
28. Spoon 1 Tbsp.
29. of the cheese into each cavity, then top with 1 Tbsp.
30. of the sausage, pressing the mix gently into the cavity.
31. Healthy pinch the dough together to close the cavity.
32. Cover the rolls with plastic wrap and let rise in a hot, draft-free place till doubled in size, about 30 min.
33. Deep-fry the stuffed breads, a couple at a time, in the warm oil for about 3 min, turning them with a metal spoon to brown them proportionately.
34. Remove from the oil and drain on a paper-lined plate.
35. Season the stuffed bread with Emeril's Essence.
36. Serve hot.
37. This recipe yields 18 rolls.

yeast, sugar, vegetable oil, vegetable oil, water, flour, yellow cornmeal, salt, andouille, vegetable oil

Taken from cookeatshare.com/recipes/andouille-cheese-bread-65144 (may not work)