Cheese Zombies {Recipe}

My favorite school cafeteria lunch was hands down the cheese zombie. I don't know where the name comes from. Think grilled cheese, but with homemade bread encompassing the gooey cheese like a  fluffy, yeasty blanket.

 I haven't thought about them since leaving the tiny town in Oregon I grew up in. Not until recently, trying to come up with ideas to create freezer meals for my boys school lunches. 

I made a few different batches of the zombie. They failed. They were hollow. The cheese was absorbed into the bread. They were a miserable failure. And then I found this recipe. 4th grade memories came flooding back with each bite. And, there were none left to go into the freezer. I guess I'd better make them again.

This is the perfect fall evening meal when the leaves start to fall off of the tree's and the air get's crisp. Serve with homemade tomato soup and you've got yourself an incredibly satisfying meal that everyone will love!

Cheese Zombies

 2.75 Tbsp Active Dry Yeast
3/4 Cup Water, warm (110 degrees F)
6.5 Cups All Purpose

3/4 cup instant nonfat dry milk
7 Tbsp Granulated Sugar

1.5 tsp Salt
7 Tbsp Vegetable Oil  (I used Coconut Oil)
1.25 Cups Water (68 degrees F)
1.25 lbs American Cheese Block, Sliced
1/2 Tbsp Butter or Margarine, melted

Pull that Kitchen Aid out of the cupboard and make it earn it's keep, otherwise you are going to have some SORE muscles!

For best results have all ingredients and utensils at room temperature.
1) Proof yeast by dissolving dry yeast in warm water. Let stand for about 5 minutes until bubbly.
2) Place flour, dry milk, sugar and salt in mixing bowl. Using a dough hook, 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 minute.
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 for 45 to 60 minutes.
8) Use a lightly oiled half sheet pan (I use THIS pan from Williams and Sonoma and LOVE it) and evenly stretch one of the dough balls on a sheet pan. Put sliced cheese evenly on top of first layer of dough. Take second dough ball and stretch evenly on the top.
9) Place in a warm area until double in size, 30-50 minutes.
10) Bake until lightly browned: conventional oven 400 degrees F for 18-20 minutes.

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

 Let me know if you make them! I'd love to know what  you think!!

xo-  Chris

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