Cheese Zombies

From: Dorothy Finch via Teresa

Everyone in the Yakima Valley schools systems loved Cheese Zombie Day! The smell of hot, fresh, baked bread and tomato soup had kids lining up for cafeteria food. Created by Dorothy as way to utilize the commodity ingredients given to her, cooks hand-made these for some very grateful students. YUM!

Thank you for finding and sharing this recipe, Teresa!

-Katie

Ingredients:

2.75 tablespoons Active Dry Yeast

3/4 cup water, warm(110 degrees F)

6.5 cups all-purpose or bread flour

1/3 cup instant non-fat dry milk

7 tablespoons granulated sugar

7 tablespoons vegetable oil

1.25 cups water (68 degrees F)

1.25 pounds cheese, American block, sliced

Optional:

1/2 tablespoon butter or margarine, melted






Method:

For best results, have all ingredients and utensils at room temperature.

  1. Dissolve dry yeast in warm water. Let stand fro 4-5 minutes

  2. Place all ingredients (flour, dry mild, sugar and salt) in mixing bowl. Using a dough hook and blend on low speed approximately 2 minutes.

  3. Add oil and blend on low speed approximately 2 minutes

  4. Add water mix on low speed for 1 minutes.

  5. Add dissolved yeast and mix on low speed for 2 minutes.

  6. Knead dough on medium speed for 8 minutes or until dough is smooth and elastic.

  7. Divide dough into two equal pieces and place in warm area (about 90 degrees F) for 45-60 minutes.

  8. Use a lightly half sheet pan (17 & 3/4 x 12 & 7/8 x 1 inch) and evenly stretch on of the dough balls on sheet pan. Put sliced cheese evenly on top of first layer of dough. Take second dough ball and stretch evenly on top.

  9. Place in a warm area (about 90 degrees F) until double in size, 30-50 minutes.

  10. Bake until lightly browned: Conventional oven 400 degrees F for 18-20 minutes. Convection oven 350 degrees F for 12-14 minutes.

  11. Optional: Brush lightly with melted butter ore margarine while warm.