is one of the recipes that has been provided by
Shirley Cline from San Fransisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
recipe comes from Chef and author Emeril Lagasse.
He shows us how you can change your typical bread
recipe to include a little sausage and cheese".
envelope (1/4 ounce) dry yeast
2 Tblsp. granulated sugar
2 Tblsp. plus 1 tsp. vegetable oil
2 cups warm water (about 110 degrees)
6 cups bleached all purpose flour
1/4 cup yellow cornmeal
2 tsp. salt
1/2 lb. hot or sweet Italian sausage chopped
(about 1 cup)
1 cup chopped onions
1/2 lb. cheddar cheese, grated (about 1 cup)
Vegetable oil for deep frying
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.
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.
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.
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.
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.
a baking sheet pan with parchment or waxed paper
and sprinkle it with the remaining 2 tablespoons
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.
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.
4 inches of oil, or enough to submerge the breads,
in a deep pot or electric fryer to 360º.
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