1 envelope ( 1/4-ounce) dry yeast
2 tablespoons sugar
2 tablespoons plus 1 teaspoon vegetable oil
2 cups warm water (about 110 degrees F)
6 cups bleached all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons salt
1/2 pound ground andouille, kielbasa, or Italian sausage
1/2 pound white cheddar cheese, grated
Vegetable oil for frying
Essence, recipe follows
Preheat the fryer. 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 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 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. Meanwhile, brown the sausage in a skillet over medium heat.
Remove from the heat and drain on a paper-lined plate. Set aside and
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
pieces, (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. 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.
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. Spoon 1 tablespoon of the cheese into
each cavity, then top with 1 tablespoon of the sausage, pressing the
mixture gently into the cavity. Pinch the dough together to close the
cavity. Cover the rolls with plastic wrap and let rise in a warm,
draft-free place until doubled in size, about 30 minutes. Deep-fry the
stuffed breads, a couple at a time, in the hot oil for about 3 minutes,
turning them with a metal spoon to brown them evenly. Remove from the
oil and drain on a paper-lined plate. Season the stuffed bread with
Essence. Serve warm.