MDUSD ZOMBIE RECIPE

To make 2 ½ pounds of dough:

2 Cups warm water
1½ Tablespoons yeast
6 Cups bread flour
¼ Cup sugar
1 Teaspoons salt
¼ Cup butter

Directions
Dissolve yeast in warm water. Add remaining ingredients and mix with dough hook about 10 minutes until the dough no longer sticks to the sides of the bowl.
Dough should be soft and pliable.

Let dough rest a few minutes then divide into 1-pound portions. Roll the portions into logs. Cut each log into 5 equal pieces.

Place your favorite filling on top of each dough slice, then pull dough up from the sides to cover filling. Pinch closed very carefully.

Place zombies pinched side down on parchment paper or a greased cookie sheet pan (parchment works best). If desired, brush with egg wash.

Let rise until almost doubled in size.

Bake @350 degrees until brown on top, about 15 to 20 minutes.

Fillings: use 1 ½ to 2 oz. of cheese per zombie.

For the YVHS Class of 85' 25 year reunion we served Tillamook Sharp Cheddar, Vande Rose Farm Bacon Cheddar, and New York White Cheddar bite size Cheese Zombies.