Andouille Cheese Bread from Emeril
Updated: Jan 4
Here is a wonderful appetizer from Emeril. This recipe comes from his Emeril’s Creole Christmas cookbook. This is a great beginning to any Christmas meal.
1 envelope (1/4 ounce) dry Yeast
2 tablespoons granulated Sugar
2 tablespoons plus 1 teaspoon Vegetable Oil
2 cups warm Water (about 110 F)
6 cups bleached all-purpose Flour
3/4 cup yellow Cornmeal
2 teaspoons Salt
1/2 pound Andouille or Kielbasa sausage, chopped (about 1 cup)
1/2 pound white Cheddar cheese, grated
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 in a medium-size 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 slightly floured surface to form small round rolls.
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