Cheese Zombies
Ingredients
1 ounce (about 2 tbsp)
3 cups
2 pounds 8 ounces (about 5 cups)
2 ounces (about 1/4 cup)
1 tablespoon
2 ounces (1/4 cup)
3 pounds (6 cups)
Baker's yeast
Water
White flour
Sugar
Salt
Vegetable shortening
Cheddar cheese (loaf) - Use your Fav. Cheese
*Shredded cheddar or a combination of cheddar/jack cheeses.
Directions
1. Combine 1 ounce of baker's yeast with 3 cups of warm water.
2. Place 2 pounds, 8 ounces of white flour, 2 ounces of sugar, 1 tablespoon of salt and 2 ounces of vegetable shortening in a mixing bowl. (Add a "scant" of garlic in the mixture to hold edges of dough to bun pan.)
3. Add yeast and water to the mixing bowl. Beat for about 10 minutes or until the dough is of one consistency.
4. Weigh dough into 2 pound, 2 ounce hunks and let rise until the hunk about doubles in size.
5. Roll one hunk evenly into a bun pan.
6. Top with 8 slices of Cheddar cheese cut long way from the brick. (Place cheese no less than 1/4-inch from edge.)
7. Roll out another hunk of dough to almost the size of the bun pan. Place this over the cheese and press down the edges. Let rise.
8. Bake at 425 degrees for 20-25 minutes or until golden brown. Let sit and cool. Brush top of sheet with melted butter or margarine. Cut sheet 6 by 4 inches.
24 servings
2 comments:
So...I ran into a retired lunch lady a while back. Of course, the first thing I asked her for was a recipe for cheese zombies, the one thing I remember is that they lovingly added THREE different kinds of cheese to efficiently clog our young, powerful, thriving arteries.
Oh...and a healthy sprinkling of crack!
Ooooh, I think you're right about the trifecta of cheeses in that zombie. Anybody try out this recipe yet? I haven't had time, but I am missing a few things anyway (mainly, the crack).
-Kim
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