Thursday, June 11, 2009


To make 2 ½ pounds of dough:

2 cups warm water

1½ - 2 Tablespoons yeast

6 cups bread flour

¼ cup sugar

1 – 1 ½ teaspoons salt (depending on taste)

¼ cup butter

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


Jacob said...

why no instructions on which cheese is used. it's pretty critical.

Brian Isaeff said...

Back in the day, I think they used a sharp cheddar or maybe an American. But you can use what ever cheese you want. How about a smoked gouda, or a pepper jack. Live it up buddy!

Jason said...

This brings back memories at CP. Awesome

happy zombie said...

The Mt. Diablo USD beloved Cheese Zombie... the food of my childhood - I could weep if one was placed in front of me.

As my memory serves me, the cheese was a very sharp cheddar. Almost too sharp. What were they doing to us!

Anonymous said...

dudes, its american cheese or velveeta all the way. the schools used american -- that sharp bite was the fermenting of chemicals, oil and salt that substitued for cheese in the public schools. and OMG it was good.

LL Knights rule!